Chewy Pumpkin Breakfast Cookies

Instructions

1. Preheat oven to 325F. Line a baking sheet with parchment or silpat.
2. If your coconut oil is solid, place it in a small bowl with the honey and place inside preheating oven until liquid.
3. Pulse half of the rolled oats in a food processor until you have a fine flour.
4. In a large bowl beat the eggs. Mix in oats, oat flour, cranberries, pepitas, ground flax, pumpkin pie spice and salt.
5. Add pumpkin puree and warmed coconut oil and honey. Stir until fully combined.
6. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking).
7. Bake for about 15-20 minutes until edges are lightly browned.
8. Let cookies cool on baking sheet before moving to an airtight storage container.
9. Cookies can be stored in an airtight container for up to 2 days, in the refrigerator for up to 4 days, or wrapped individually in plastic wrap then frozen in a freezer bag.