1/3 cup rolled oats (use gluten free if necessary)
2 tablespoons pumpkin seeds
2 tablespoons dried cranberries
2 tablespoons chopped pecans
Pecan halves, for topping (optional)
In a large pot, combine almond butter, coconut oil, pumpkin and sweetener.
Bring to a boil and allow to bubble for 10 seconds.
Remove from heat and stir in the pumpkin pie spice, cinnamon, salt, vanilla, almond meal, quinoa flakes and rolled oats. Fold in the pumpkin seeds, cranberries and chopped pecans.
Using a medium cookie scoop, pack into tight mounds and drop onto a parchment or wax paper-lined baking sheet. Press down with the back of a spoon to flatten slightly.
Optional: Top with additional pumpkin seeds and dried cranberries or press a pecan half in the middle.
For No-Bake Version Place in the freezer for 10-15 minutes, or until set.
Store chilled in a covered container or in a resealable bag in the fridge or freezer.
For Oven-Baked Version Bake in preheated oven at 350 F for 8-10 minutes. Allow to cool on the baking sheet for 10 minutes and store in a covered container at room temperature for up to 4 days or in the fridge or freezer.