Pumpkin Peanut butter cookies

A cold March morning after warm days inspired me to make this recipe this morning to warm the house up.  I doctored up this recipe from a facebook friend, Anita who has two Black Scotties.

1 1/2 cups whole wheat flour
1 Tablespoon of brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons of ground flax seed or ground flax seed with ground blueberries*
1/4 cup frozen blueberries
2 Tablespoons coconut oil that has been melted in microwave
1/2 cup canned pumpkin (not the pie filling)
1 egg
1/2 cup plain or vanilla yogurt (for extra sweetness) or Kefir
1/4 cup peanut butter (soften in microwave)

* I got the ground flax seed at Trader Joes but I am sure other stores like Whole Foods/Wegmans  or health food stores will carry.  I use REAL peanut butter, Costco now sells it, it has no hydronated oils! Coconut oil  has a higher melting point so make sure you melt it all!

Preheat oven to 400 degrees.  Combine flour with all the dry ingredients.  Mix all the wet ingredients together and mix into the dry ingredients until well mixed.  Form into little balls and put on cookie sheet with parchment paper.  Flatten out a bit and bake for 12 - 15 minutes.

Store some in frig and freeze the rest!