Thick, smooth pumpkin seed butter binds the cookies together and gives a rich, earthy flavor. These cookies are great to make when time is of the essence.

Servings: 4
Prep Time: 15 min

Note: Use dried cranberries, not fresh ones.

1. Make pumpkin seed butter using the 2 cups of pumpkin seeds listed in the ingredients. Follow the recipe here.

2. Combine pumpkin seed butter with above ingredients and mix well. Reserve some coconut flakes to roll the finished cookies in.

3. Roll the mixture into 1-inch diameter balls. Roll in reserved coconut flakes. Enjoy!

4. Save any extra in a container and place in the refrigerator or freezer.

Enjoy as a simple snack or use as a wholesome addition to the kids’ lunch boxes.

Republished from JoyfulBelly.com