Pumpkin Oat Chocolate Chip Breakfast Cookies

Ingredients

• 3/4 cup canned pumpkin
• 1/3 cup honey
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cups rolled old fashioned oats
• 1 cup quick oats, or another 1 cup old fashioned oats
• 1/4 cup ground flax seed
• 3/4 cups chopped walnuts
• 1/3 cup mini chocolate chips

Directions

1. Heat the oven to 350 degrees, and fit a baking sheet with a silicone baking mat.
2. In a large mixing bowl, whisk the pumpkin with the honey, coconut oil, egg, vanilla, cinnamon, nutmeg, ginger and salt until combined.
3. Tip in both kinds of oats, the flax seed, walnuts and chocolate chips, then stir until everything is evenly coated.
4. Mist the inside of a 1/4 cup measure with non-stick cooking spray. Scoop the mixture into mounds on the baking sheet, using 1/4 cup for each one.
5. Lightly coat your hands with non-stick cooking spray, then press the cookies down a bit.
6. Bake until the cookies have set, about 15 – 17 minutes. Cool the cookies completely on the baking sheet.
7. Store them in an airtight container in the refrigerator.