GOOD COOKIN / Breakfast, Dessert Pumpkin and Pecan Breakfast Cookies LEVEL Easy TIME 30 min SERVINGS 12 cookies Print Recipe INGREDIENTS 2 cups WoodstockⓇ Organic Instant Oats ⅔ cup WoodstockⓇ Organic Dried Cranberries ½ cup toasted WoodstockⓇ Organic Pecans, chopped ¼ cup ground WoodstockⓇ Organic Flaxseed 1 teaspoon pumpkin pie spice ½ teaspoon fine sea salt 1 very ripe banana, cut into small chunks ½ cup pumpkin puree 3 tablespoons coconut oil, melted 3 tablespoons maple syrup 2 large eggs, beaten DIRECTIONS 1. Preheat oven to 350℉. Line a large baking sheet with parchment paper. 2. In a large bowl combine oats, cranberries, pecans, flax, spices, and salt. In a medium bowl mash banana well, then stir in pumpkin, coconut oil, maple syrup, and eggs until combined. Stir wet ingredients into dry ingredients until well-mixed. 3. Scoop batter using a ¼ cup measure onto baking sheet, and flatten cookies slightly. 4. Bake until cookies are set and very lightly browned, 18-20 minutes. 5. Transfer cookies to a rack to cool completely. Store in an airtight container at room temperature for up to 1 week.