| 13 | 40 | 101 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 42 |
| 1/2 cup | Butter, grass fed, unsalted |
| 1/2 cup | Pumpkin purée, canned |
| 1 cup | Coconut sugar |
| 1 tbsp | Flaxseed meal (ground) (For Flax Egg) |
| 2 tbsp | Water, filtered (For Flax Egg) |
| 1/2 tsp | Orange Extract |
| 1/2 tsp | Vanilla extract, pure |
| 1 1/2 cup | Buckwheat flour (Gluten free) |
| 1/4 tsp | Himalayan salt (Pink salt) |
| 1 tsp | Baking powder |
| 1 tsp | Pumpkin pie spice |
| 2 1/2 cup | Rolled oats- Gluten Free |
| 1 cup | Cranberries, dried (Organic) |
In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture.
Add the rolled oats, walnuts and cranberries and mix thoroughly.
Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
Bake in the preheated oven until the edges are golden, 8-10 minutes.
Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Gluten-Free and Egg-free
| Grain | 0.5 |
