2cupsrolled oatscertified gluten free, if necessary
1cupplain pumpkin purée
½cuppure maple syrup
2tablespoonscoconut oil, meltedcan sub applesauce
1tablespooncreamy sunflower seed butteror natural creamy nut butter of choice
Optional chocolate drizzle
½cupdark chocolate chips
Preheat the oven to 350 °F and line a large baking sheet with parchment paper.
In a large bowl, mix together the dry ingredients: rolled oats, ground flaxseed, cinnamon, ginger, cloves, baking soda and sea salt. Add the dried cranberries, chopped walnuts and pepitas and mix until evenly distributed.
In a medium bowl, whisk together the pumpkin purée, maple syrup, coconut oil, sunflower seed butter and vanilla extract.
Add the wet ingredients to the dry and mix until well combined. It will take a few minutes for the wet ingredients to be absorbed by the oats and flax as you stir.
Use a quarter cup measure to scoop the mixture, then use your hands to create a flattened ball shape and evenly space the cookies on the prepared baking sheet. You should be able to make about 12 cookies.
Bake for 17 minutes, then remove the cookies from the oven and let them cool on the pan for 5-10 minutes, before transferring the cookies to a rack to cool completely.
For the optional chocolate drizzle, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Heat in the microwave in 20 second intervals, stirring after each, until the chocolate is completely melted. Use a spoon to drizzle the chocolate on top of the cooled cookies. Or, dip the top of the cookie right into the melted chocolate. Place the cookies back on the cooling rack until the chocolate sets.
Store the cookies in a sealed container in the refrigerator and eat within 5 days.
Nutrition estimate is per cookie assuming 12 cookies in a batch.