Pumpkin Seed Oatmeal Cookie (Edit recipe)

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My child’s school is nut free, therefore everything you send in his lunch has to be nut free. I decided to make a batch of oatmeal cookies, but added pumpkin seeds to still give them some extra healthy fat. This is a great cookie to add to their lunchbox!

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PREP TIME

10 minutes

COOK TIME

12 minutes to 15 minutes

INGREDIENTS

8

Serves: 10-12

Ingredients

2 whole Eggs
0.5 cup Butter, Unsalted, Softened
1 cup Sprouted Rolled Oats - One Degree Organic
1 cup All Purpose Flour
1 tsp Cinnamon, Ground
0.5 cup Coconut Sugar
0.25 cup Agave Nectar Syrup
0.5 cup Pumpkin Seeds, Crushed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees.
In a mixing bowl, whisk together your softened butter and eggs. Then add all of the other ingredients and stir until the cookie dough forms.
Whoa cookie dough and you balls and place on parchment paper on your baking sheet. Place in the oven and bake for 12 to 15 minutes.
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	343
Fat:	17 g
Carbohydrates:	40 g
Protein:	17 g
Cholesterol:	24 g
Sodium:	11 mg
Fiber:	4 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.