Preheat the oven to 350F. Line a sheet pan with parchment paper.
Add the almond butter, syrup, flaxseed, pumpkin pie spice, and salt to a large bowl, and stir. Add the oats, cereal, cranberries, and pistachios, and stir for a couple of minutes until the incorporated batter gets very thick and sticky.
Using 2 tablespoons worth of batter, roll into tight balls and place them on the prepared pan about 2 inches apart. I fit 9 on one pan. The batter will be very sticky, so wet your fingertips to help, if needed. Do your best to keep the balls pieced together.
Use a small square piece of parchment paper to flatten each ball to about ½ inch thick, pushing any loose pieces together. They are fragile at this step but will firm up beautifully as they bake.
Bake at 350F for 10 minutes or until golden brown on top. Leave on the pan to cool for 10 minutes, and then transfer to a wire rack to cool completely. Now, taste one and tell me how freaking delicious they are! Store them in a tight container so they stay moist. They will love their crispiness by the next day but will still be chewy and delicious.
To make these nut free, sub the almond butter with sunflower seed butter if you don't mind a strong sunflower seed butter taste. Leave out the pistachios or replace with pumpkin seeds.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Course Breakfast, Snack
Keyword breakfast cookies, morning cookies
Pumpkin Spice, Cranberry and Pistachio Morning Cookies from Glue & Glitter, https://www.glueandglitter.com/vegan-breakfast-cookies/