Pumpkin Oatmeal Breakfast Cookies

Makes 24

prepPreheat oven to 350°F / 175°C
prepLine two cookie sheets with parchment paper
1/2 cup / 115 g vegan buttery spread	Cream buttery spread & sugars	Beat in pumpkin, molasses & vanilla	Mix in flour, flax, baking soda, salt & spices	Fold in oats	Fold in chocolate chips, pumpkin seeds & cranberries	Drop onto sheets, bake 350°F / 175°C, 10–12 min	Cool on sheets
1/2 cup / 100 g coconut sugar
1/3 cup / 65 g organic cane sugar
1/3 cup / 80 g pumpkin puree
1 Tablespoon molasses
1 teaspoon vanilla extract
1 cup / 120 g gluten free flour blend
1 Tablespoon golden ground flax seed
1/2 teaspoon baking soda
1/3 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 cups / 160 g certified gluten free oats
1/2 cup / 85 g dairy free chocolate chips
1/2 cup / 65 g pumpkin seeds
2/3 cup / 85 g dried cranberries

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