Maple Pumpkin Breakfast Cookies - Justins

Maple Pumpkin Breakfast Cookies

SERVING SIZE:

PREP TIME:

COOK TIME:

15-20 mins

TOTAL TIME:

MADE WITH:

Justin’s Maple Almond Butter

INGREDIENTS

½ cup pumpkin puree
¼ cup salted butter, melted
¼ cup maple syrup
1 large egg, lightly beaten
2 tablespoons Justin’s Maple Almond Butter
½ teaspoon sea salt
1 teaspoon pumpkin pie spice
2 cups old-fashioned oats
⅔ cup dried unsweetened cranberries
⅔ cup pumpkin seeds
¼ cup ground flaxseed

DIRECTIONS

Preheat oven to 350 degrees F.
In a large bowl combine the pumpkin, melted butter, maple syrup, egg, almond butter, salt and pumpkin pie spice. Mix until well combined, Add the oats, cranberries, pumpkin seeds, and flaxseed. Stir until fully combined.
Scoop dough balls (about ¼ cup each) onto a cookie sheet lined with parchment paper. Press down gently to flatten slightly. Bake for about 15-20 minutes until golden brown.
Cool 5 minutes on the baking sheet before cooling completely on a wire rack. Store in an air-tight container for up to a week.