Ingredients

The following ingredients have 12 Servings
  • 2 large eggs
  • 1/4 cup coconut oil (melted; sub with your favorite oil)
  • 1/2 cup maple syrup (sub with honey)
  • 1/2 cup homemade pumpkin puree (substitute with store bought pumpkin puree)
  • 1/4 cup almond butter (sub with your favorite nut or seed butter)
  • 2 1/2 cups old fashioned rolled oats
  • 2 teaspoons homemade pumpkin pie spice (substitute with store bought)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup dried cranberries
  • 1/3 cup chocolate chips
  • 1/3 cup raw pepitas

Instruction

  • Preheat the oven to 350 degrees and adjust the oven racks to the upper and lower thirds. Line (2) baking sheets with parchment paper. Whisk the eggs, coconut oil, maple syrup, pumpkin and almond butter together until incorporated.
  • Add the rolled oats, pumpkin pie spice, baking powder and salt and stir until combined. Add the cranberries, chocolate chips and pepitas and stir until incorporated.
  • Using a 2 1/2" cookie scoop, scoop the dough onto the prepared baking sheets about 1" apart and flatten the cookies to the desired size as they don't spread.
  • Bake for 10 minutes or until golden and set, rotating the pans from top to bottom and front to back halfway during baking. Place the baking sheets on wire racks and cool completely. Enjoy!