gluten-free | nut-free |vegan option
+ gluten-free rolled oats + gluten-free all-purpose flour + baking soda + baking powder + pumpkin pie spice + flax meal + water + honey (maple syrup for vegan) + sunflower seed butter + pumpkin puree + coconut oil ADD-IN OPTIONS: + dried cranberries + pepitas + unsweetened coconut + dark chocolate chips
Preheat the oven to 350 degrees. Make the flax 'egg'. Mix all ingredients together in a mixing bowl.
Fold in the add-ins. Scoop batter out by large spoonfuls, place on a parchment-covered baking sheet. Divide batter into 12-18 cookies.
Bake the cookies for 15-20 minutes or until golden brown. Remove the pan, allow to cool for 5 minutes before transferring to a cooling rack
Once cooled, place in a covered container and keep for up to 4 days.
HOW LONG WILL THEY LAST?
They're freezer-friendly! Once cooled, place in a freezer bag/container and freeze for up to 3months.
Made with all healthy ingredients, these oatmeal breakfast cookies are soft and filling. Kid-friendly, nut-free, and the perfect breakfast or snack recipe to keep on hand!