Pumpkin Breakfast Cookies

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.

In a large bowl, combine the pumpkin, almond butter, maple syrup, egg, and vanilla extract. Stir until smooth.

Add the oat flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Stir until just combined. Stir in the oats, chocolate chips, and dried cranberries, if using.

Let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little. Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie. Flatten them out a little bit with the back of a spoon because they don’t spread much.

Bake the cookies for 12 to 14 minutes or until they’re set, but still a little soft in the center.

Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.