Found this recipe posted by “leelalicious” and as we are heading to visit family this weekend, I thought this would be a fun easy item to make and take along. As is standard for me, I do not follow recipes – but instead I add my own “spin”. This recipe makes approximately 2 dozen cookies. AND they are yummy and healthy, perfect timing for fall!
Ingredients:
¼ cup organic coconut oil, melted
¼ cup organic brown rice syrup (original recipe called for honey)
2 cups GF old fashioned cooking oats
½ cup unsweetened, dried cranberries
¼ cup of chopped dried Calimyrna figs
¼ cup of chopped candied ginger
⅔ cup pepitas (aka pumpkin seeds, I buy mine in bulk)
¼ cup of Organic Super Food Blend (available at Costco)
1 tablespoon of organic coconut flour
1 tablespoon of organic almond flour
2 teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon sea salt
½ cup organic pumpkin puree
2 eggs, beaten
Instructions:
Preheat oven to 325 F. Line a baking sheet.
In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).
In a large bowl combine oats, craisins, figs, ginger and remaining dry ingredients. Mix together well.
Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking).
Bake for about 15-20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.
For other dietary options:
Egg-free, try flax egg (or chia egg) as successful replacement.
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