Pumpkin Breakfast Cookies

2 cups whole wheat flour 

1 cup old fashioned oats 

1 tsp baking soda 

1 tsp pumpkin pie seasoning or chai spices 

1/4 tsp salt 

PB protein powder (optional) 

1 15 oz can pumpkin puree or fresh mashed sweet potato 

1 cup coconut oil or blood orange olive oil 

1 cup brown sugar 

1 large egg 

1/2 cup roasted pepitas

1/2 cup dried cherries or raisins 

chia seeds - about 1/4 cup 

Flax seed - ground 

Directions: 

Preheat oven to 350F

Combine flour, oats, basking soda, pumpkin pie seasoning, salt and whisk to combine. 

Mix together at medium speed, pumpkin puree, oil, brown sugar and the egg. After it is combined add in the last 4 ingredients and then mix the flour into the wet ingredients. 

Scoop cookies onto a lined parchment baking pan and make about 16 mounds. Flatten the mounds so cook evenly for about 20 minutes. Let the cookies cool on a wire rack. Store at room temp able 2 days or freeze. 

*Recipe adapted by GH 2016