My wife and I love these for breakfast. They are great when you're in a hurry because you make a batch (or two) and keep them in the fridge where they last for a week.

They come out best when the "dough" is packed into a form, so I made this 3-ring form. Print it with the handles flat to the build plate.

Here's the recipe:

To lower the sugar content, this recipe uses agave syrup or Allulose sweetener (syrup) instead of sugar or honey. The fruit gives these enough sweetness, but the syrup adds a nice extra flavour kick and helps to hold the cookies together.

For a double-batch, eliminate the MCT oil and use a full 15-oz can of pumpkin puree.

• 2 cups old fashioned rolled oats
• 2 tbsp whole flaxseed (grind fine after measuring)
• 2/3 cup dried unsweetened cherries, chopped *
• 2/3 cup pumpkin seeds **
• 1 tsp pumpkin pie spice
• ¼ tsp sea salt
  ½ cup canned pumpkin puree ***
• 1 tsp orange zest
• 2 eggs, beaten
• ¼ cup MCT oil or coconut oil (melted)
• ¼ cup Allulous (or Agave) syrup

Preheat oven to 350° F. Line a baking sheet with parchment paper.

In a small bowl, melt the coconut oil, if using, and allow to cool slightly. If using MTC oil, add it to the bowl. Mix together with eggs, pumpkin puree, and syrup.

In a large bowl, mix the chopped cherries with the flax meal and use the meal to unstick the pieces of cherries. Add and combine oats, pumpkin seeds, pumpkin pie spice, orange zest, and salt. Add pumpkin mixture and mix thoroughly so all of the oats are moistened.

Line a cookie sheet with parchment paper. Use a spoon to spoon the mixture into the rings and tamp down. Move form to the next spot. Repeat until mixture is used up. REMOVE THE FORM!

Bake for about 16 to 18 minutes or until edges are lightly browned.

Let cookies cool on the baking sheet for about 10 minutes before transferring to a cooling rack (or they will fall apart). Allow to cool completely before storing in an airtight container.

If these will not be eaten in two or three days, keep refrigerated.
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* If you can’t find these, use raisins or currants.
** Vary fruit/nuts/seeds with other fruit/nuts/seeds as desired.
*** Don’t use Pumpkin Pie Filling which has other ingredients. Canned pumpkin contains nothing but pumpkin. Alternatively, use Sweet Potato Puree.