Pumpkin Cranberry Cookie Balls (Lactation Cookies)

Ingredients:

2 ½ cups Rolled Oats

19 oz can Pure Pumpkin Puree

½ cup Maple Syrup

¼ cup Roasted Pumpkin Seeds; shelled

2 tsp Ground Cinnamon

1 tbs Vanilla Extract

½ cup Flax Seeds

1 cup Dried Cranberries

2 tbs Chia Seeds

Directions:

Preheat oven to 350°F.

Process rolled oats in a food processor until it’s the consistency of flour.

In a large bowl, mix all ingredients together.

Line a cookie sheet with parchment paper or spray the cookie sheet with non-stick spray.

Roll the dough into 1” balls and place them onto a cookie sheet about an inch apart.

Bake for 15-18 minutes. Cool completely prior to storing. Store in an airtight container in the refrigerator.