Pumpkin Breakfast Cookies (No-Bake Option)

INGREDIENTS

1/3 cup

creamy almond butter

1/3 cup

coconut oil

1/4 cup

canned pumpkin or pure pumpkin puree (not pumpkin pie filling)

1/4 cup

sugar (I used SPLENDA® Stevia Sweetener)

1 tsp

pumpkin pie spice

1/2 tsp

ground cinnamon

1/4 tsp

salt

1/2 tsp

pure vanilla extract

2 tbsp

almond meal / flour

1 1/2 cups

minute / instant oats) (use gluten free if necessary)

1/3 cup

rolled oats (use gluten free if necessary)

2 tbsp

pumpkin seeds

2 tbsp

dried cranberries

2 tbsp

chopped pecans

Pecan halves (for topping (optional))