Pumpkin-Cherry Breakfast Cookies
Ingredients-
- Whole wheat flour
- Old-fashioned oats
- Baking soda
- Pumpkin pie spice
- Vanilla Sea Salt from Olive Oil Etcetera
- Pure pumpkin
- Coconut oil
- Brown sugar
- 1 Egg
- Roasted, salted pepitas
- Dried cherries
Directions-
Preheat oven to 350 degrees F. Whisk together 2 cups whole wheat flour, 1 cup old-fashioned oats, 1 tsp. baking soda, 1 tsp. pumpkin pie spice, and 1/4 tsp. vanilla sea salt. At med. speed, beat 1 can (15 oz.) pure pumpkin, 1 cup coconut oil, 1 cup brown sugar, and 1 large egg until well combined; gradually beat in flour mixture, then 1/2 cup roasted, salted pepitas and 1/2 cup dried cherries. Scoop onto large parchment-paper-lined cookie sheet to form 16 mounds, spaced 2 inches apart; flatten into disks. Bake for 20-25 minutes, or until dark brown on bottoms. Cool on wire rack. Cooled cookies can be wrapped in plastic and stored at room temperature up to 2 days or frozen up to 2 weeks. Reheat in toaster until crisp.