SERVING SIZE: 8

TIME: 45 minutes

INGREDIENTS:
1 1/4 cups Oats (quick or rolled)
1 1/2 tsps Ground Flax Seed
2 tsps Cinnamon
1 tsp Nutmeg
1/4 tsp Sea Salt
1 1/2 tsps Baking Powder
1/2 cup Pumpkin Seeds
1/2 cup Sunflower Seeds
1 cup Pitted Dates (chopped)
1 Egg
3/4 cup Pureed Pumpkin
1/4 cup Raw Honey
1 Tbsp Coconut Oil (melted)
1 Carrot (grated)

DIRECTIONS:
Preheat oven to 350oF (177oC) and line a baking sheet with parchment paper.

Combine oats, flax seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates together in a bowl. Mix well to combine.

Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and grated carrot. Mix well to combine.

Add dry ingredients in with the wet and mix well until a dough-like consistency forms.

Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mould.)

Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!

NOTES:
Make it Sweeter: Add in a handful of dark organic chocolate chips.

Make it Vegan: Use maple syrup instead of honey and a chia egg instead of an egg.

Leftovers: Store in the freezer in a zip-loc bag up to 1 month.