360g mashed roasted pumpkin (you can replace the pumpkin with the same amount of mashed banana)
1 tsp ground cinnamon
2 tsp vanilla extract
1/2 cup (125ml) extra virgin olive oil
1/4 cup (60ml) pure maple syrup
100g desiccated coconut
360g rolled oats
100g dried cranberries
100g dried apricots, chopped
60g pumpkin seeds, plus extra to garnish
Preheat oven to 160°C fan-forced. Line 2 baking trays with baking paper.
Combine pumpkin, cinnamon, vanilla, olive oil and maple syrup in a large bowl. Add coconut, oats, cranberries, apricot and pumpkin seeds, then mix well until combined. (I like to mix the mixture together with my hands until it starts to bind and come together.)
Form the mixture into cookies using an ice cream scoop or your hands and flatten slightly. Sprinkle with extra pumpkin seeds.
Bake for 30-35 minutes until golden. Cool and enjoy.