Sugar Free Pumpkin Breakfast Cookies
These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and natural sweetener Lite&Sweet.
¼ cup coconut oil. melted
1/2 cup Lite&Sweet
1 cup rolled old-fashioned oats
1 cup quick cooking oats
⅔ cup unsweetened, dried cranberries
⅔ cup pumpkin seeds
¼ cup ground flaxseed
1 teaspoon pumpkin pie spice
½ teaspoon sea salt
½ cup pumpkin puree
2 eggs, beaten
Preheat oven to 350 F. Line a baking sheet.
In a small saucepan warm the coconut oil and lite&sweet over low-medium heat until all dissolved for about 5 minutes. Set aside to cool. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, beaten eggs and warmed coconut oil and lite&sweet mixture. Stir until fully combined.
Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking).
Bake for about 15-20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.
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