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Pumpkin Breakfast Cookies

by Jac's Veghead (follow)
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These lightly sweet pumpkin breakfast cookies are a great healthy breakfast on the go for those busy Autumn weekday mornings. Packed with pumpkin, spices, seeds, whole grains, healthy fats and being a generous size they are a well rounded breakfast option.

For a more decadent cookie swap the cranberries for chocolate chips and the pepitas for walnuts. It's still a healthy cookie but will feel more like a treat.

Preparation Time: 5 minutes
Cooking Time: 20 minutes (plus 20 if pumpkin needs cooking)
Makes: 10 cookies

¼ cup coconut oil
¼ cup honey
2 cups rolled oats
⅔ cup dried cranberries
⅔ cup Pepita's
½ teaspoon salt
½ cup pureed pumpkin
2 eggs
½ tsp cinnamon
½ tsp ground ginger
¼ coconut

Preheat the oven to 165 C and line a baking tray with baking paper.

In a pot warm the coconut oil and honey on a low heat. Once combined remove from the heat and stir in the pumpkin puree and eggs.

In a bowl combine the oats, cranberries, pepitas, coconut, cinnamon, ginger and salt.

Mix the dry ingredients with the wet and stir until fully combined.

Drop ¼ cup sized scoops of the mixture onto a baking sheet and squish with a fork.

Bake for 15-20 minutes until edges are lightly browned.

Let cookies cool for about 5 minutes on the baking sheet before moving to a wire rack to cool completely.

Enjoy one warm then pack the rest away in an airtight container for a breakfast on the go.

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