Pumpkin-Spiced Apple Breakfast Cookies

Preheat the oven to 350°F, and prep 2 baking sheets with parchment paper. In a large bowl, combine oats, apples, pepitas, cranberries, flaxseed, and salt. Set aside.

In a medium-sized bowl, combine the warm, melted coconut oil, maple syrup, and eggs. Whisk to combine, and then fold in the Bonne Maman Pumpkin Spice Spread.

Gently fold the wet ingredients into the dry ingredients, until just combined. Using a 2–2½-ounce scoop, place the balls of dough on to the cookie sheets. 

Press gently down on each ball to form 2-inch discs.

Bake for 20–25 minutes, rotating each tray halfway through, until the cookies are golden brown. Allow the cookies to cool for 10 minutes, and then transfer them to a cooling rack.

Repeat these steps until all cookies are baked. They will keep for up to 5 days in an airtight container and up to 6 months in the freezer.