Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 cookies
Calories 90 kcal
Author Liana Werner-Gray
Ingredients
1-1/3 cups Bob’s Red Mill Paleo Baking Flour
1 tsp. Bob’s Red Mill Organic Flaxseed Meal
1 tsp. Bob’s Red Mill Baking Soda
1/2 tsp. Redmond Real Salt
1/2 tsp. cinnamon
2 Tbsp. SunButter Sunflower Seed Butter
2 Tbsp. vegan butter room temperature
1/2 cup pumpkin purée
2/3 cup Nutiva Coconut Sugar
1 Tbsp. maple syrup
1/3 cup apple sauce
1 organic egg
1 tsp. vanilla extract
1-1/2 cups rolled oats
1/4 cup pumpkin seeds
2 tsp. Nutiva Hemp Seeds
Instructions
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
In medium bowl, stir together flour, baking soda, salt, cinnamon and flax meal until well combined.
In large bowl, using spoon or electric mixer on low speed, mix together butter, pumpkin, coconut sugar, apple sauce, maple syrup, SunButter, egg and vanilla.
Add flour mixture to pumpkin mixture and stir or beat on low speed until thick, creamy batter forms.
Use spoon to stir in dry oats, pumpkin seeds and hemp seeds.
Drop 2 Tbsp. batter for each cookie onto baking sheet.
Bake 10-15 minutes, or until lightly browned.
