pumpkin coconut walnut breakfast cookies

I worked out these pumpkin cookies this past summer when I wanted something yummy, healthy, and filling. They're based on a banana cookie recipe, but I didn't have bananas at the time, and I did have a big can of pumpkin left over from the winter. So I cracked that open, and made a couple batches of these delicious Pumpkin Coconut Walnut Breakfast Cookies. They're healthy and perfect for fall.

Pumpkin Coconut Walnut Breakfast Cookies

1 1/2 cups old fashioned oats

1 cup unsweetened coconut flakes 

1 Tbs golden flaxmeal

2 tsp pumpkin pie spice*

1/4 tsp salt

3/4 cups coarsely chopped walnuts

1/2 cup dried cranberries

1 cup pumpkin

1/4 cup oil of your choice

1 Tbs agave nectar

1 tsp vanilla extract

Preheat oven to 350°. Grease cookie sheet.

 

Combine oats, coconut, flaxmeal, spices, salt, walnuts, and cranberries. Stir together pumpkin, oil, agave nectar and vanilla. Mix wet ingredients into dry ingredients.

Roll and flatten 2 tablespoons of mixture into a 2 inch round cookies and place onto greased cookie sheet.

Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

Yield: about 16 cookies.

 

*pumpkin pie spice is 4 parts cinnamon, 2 parts ginger, 1 part allspice, 1 part nutmeg

so for this recipe use:

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp allspice

1/4 tsp nutmeg