Instructions

Preheat the oven to 375 degrees. In a standing mixer, combine the honey, pumpkin, egg, & vanilla bean paste and stir to mix. Next, add the oats, flour, flax seeds, cinnamon, & baking soda to the bowl and stir to combine. Stir in the walnuts and chocolate chips. Using a cookie scoop, scoop the dough onto a baking sheet. Place the baking sheet into the oven and bake for 8-10 minutes. Remove the pan from the oven and allow the cookies to cool slightly before moving to a cooling rack. Store leftover cookies in an airtight container.

Pumpkin flax cookies are an every day treat. These tasty cookies can be stored in a container to grab and go all week.

Here is a little tip for you, leave out the eggs in this recipe & you have yourself an edible cookie dough!

Pumpkin Flax Cookies

Ingredients:

• 1 cup oats
• 1 cup flour
• ½ T Anthony’s Goods Whole Flaxseed
• 1/3 cup Anthony’s Goods Walnuts
• ¼ tsp Anthony’s Goods Cassia Cinnamon
• ½ tsp baking soda
• 1/3 cup honey
• ½ cup pumpkin puree
• 1 egg
• ½ tsp vanilla bean paste
• ¼ cup chocolate chips

Directions:

1. Preheat the oven to 375 degrees.
2. In a standing mixer, combine the honey, pumpkin, egg, & vanilla bean paste and stir to mix.
3. Next, add the oats, flour, flax seeds, cinnamon, & baking soda to the bowl and stir to combine.
4. Stir in the walnuts and chocolate chips.
5. Using a cookie scoop, scoop the dough onto a baking sheet.
6. Place the baking sheet into the oven and bake for 8-10 minutes.
7. Remove the pan from the oven and allow the cookies to cool slightly before moving to a cooling rack.
8. Store leftover cookies in an airtight container.

Prep Time: 10 minutes

Total Time: 35 minutes

Dairy free

Serves: 12-14 cookies