Ingredients
¾cupcanned pumpkin
⅓cuphoney
¼cupcoconut oilmelted
1egglarge
1tspvanilla extract
1½tspground cinnamon
¼tspground nutmeg
¼tspground ginger
¼tspsalt
1cupsrolled old-fashioned oats
1cupquick oats
¼cupground flax seed
¾cupswalnutschopped
⅓cupmini chocolate chips
Preparation
Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
In a large mixing bowl, whisk together pumpkin, honey, coconut oil, egg, vanilla, cinnamon, nutmeg, ginger, and salt.
Add in both kinds of oats, flax seed, walnuts, and chocolate chips and stir to coat.
Spray a ¼ cup measuring cup with non-stick cooking spray.
Drop mixture into mounds, ¼ cup at a time, onto baking sheet. Spray hands with non-stick cooking spray and flatten cookies slightly.
Bake in preheated oven until set, about 15 to 17 minutes until set. Let cool completely on baking sheet.
Store in refrigerator in an airtight container.
