Ingredients

DRY INGREDIENTS

  • 1 cup raw pumpkin seeds
  • 2 cups old fashioned rolled oats 1/4 cup wheat germ
  • 4 Tbsp flax meal
  • 4 Tbsp flax seed
  • 1/4 cup dark chocolate chips

WET INGREDIENTS

  • 1 cup canned purée pumpkin
  • 3 Tbsp coconut oil
  • 1 1/2 cup peanut butter
  • 1 tsp vanilla
  • 1/4 cup agave sweetener or honey

Instructions

  1. Mix wet ingredients: Add the wet ingredients to a large mixing bowl and mix well.
  2. Mix dry ingredients: Add the dry ingredients to a separate large mixing bowl and mix well.
  3. Combine and form cookies: Gradually add the dry ingredients into the wet ingredients and mix until well combined. The consistency should be thick enough to form round cookie balls. If the mixture doesn’t hold together, add more peanut butter. Wash your hands and keep them wet to help form the cookies. Shape them into balls slightly smaller than a golf ball.
  4. Store and enjoy: Store the cookies in a container and enjoy!

Note: As in many of my recipes, I recommend being flexible with the amounts and feel free to add other healthy ingredients like chopped almonds and walnuts. You can also add more chocolate or agave if you want these sweeter. I prefer a less sweet cookie however.