Pumpkin Seed Cookies in 22 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until the mixture is glossy and fully emulsified.
3. Add the rolled oats, whole pumpkin seeds, pumpkin seed flour, cinnamon, baking soda, and salt to the wet mixture.
4. Stir with a spatula until no dry pockets of flour remain and the dough is sticky and dense.
5. Use a cookie scoop to drop 12 even mounds of dough onto the prepared baking sheet.
6. Gently press the top of each mound with your palm to flatten them slightly.
7. Bake for 10–12 minutes until the edges turn a deep golden brown.
8. Allow the cookies to cool on the pan for 5 minutes to set before transferring them to a wire rack.