Bulldog Breakfast Cookies

2 cup gluten free oats (you can use regular oats)
1 cup coconut flakes
1/2 cup  chia seeds  
1 cup pumpkin puree
1/2 cup  maple syrup
1/2 cup of nut/seed butter of choice
Homemade pumpkin pie spice:
​3 tablespoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground allspice
1 tsp baking powder
1/2 tsp salt
2 tsp vanilla extract
1 bag  chocolate chips (Enjoy Life Dark Chocolate Morsels Dairy, Nut & Soy Free)
 
Mix all ingredients together.  Roll into a small ball and then on the lined cookie sheet press with the back of the spatula.  Pre-heat oven to 350 and cook for 15 min. Let the cookies cool for at least 15 minutes.  
Keep in the refrigerator or freeze.  Depending on the size of the cookie this recipe yields 16 to 20. 

I have done a ton of research online for breakfast cookies.  I have tried to create a breakfast cookie keeping in mind vegan, dairy and gluten allergies.  You can use seed butter if you have a peanut/treenut allergy.  This is the best mix of them all, Enjoy!  

PS They are very filling!