1½ c. rolled oats

1/2 c. raw walnuts, roughly chopped

1/2 c. raw pumpkin seeds (pepitas)

1/2 c. dried cranberries

1 tsp pumpkin pie spice

Pinch of salt

3/4 c. pure pumpkin purée

1/2 c. almond butter (unsweetened, creamy)

1/4 c. pure maple syrup


Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, mix the dry ingredients together. In a separate large bowl, mix pumpkin purée, almond butter, and maple syrup until well-combined. Combine wet and dry ingredients into one bowl, stirring them until they stick together. Scoop spoonfuls of the mixture into your hands and roll into balls. Place balls on baking sheet and press flat (cookies do not flatten when you cook them). Depending on size of cookies you make, recipe yields 10-12 cookies. Place the baking sheet in the oven for about 12-15 minutes, until lightly browned. Remove and let cool at least 15 minutes before eating.

AUTUMN BREAKFAST COOKIES originally posted on by Elegant Island Living magazine.

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