- 3/4 cup 100% pure pumpkin puree
- 2 tablespoons melted coconut oil
- 1/4 cup PB
- 1/4 cup pure maple syrup
- 3 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
- 1 1/4 cup gluten free rolled oats
- 1/2 cup + 2 tablespoons oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- pinch of salt
- 1/4 cup copped walnuts
- 3 tbsp pumpkin seeds
- 3 tbsp raisins or craisins
- 1/2 cup vegan chocolate chips
INSTRUCTIONS
1. Preheat the oven to 350 degrees.
2. Whisk together the pumpkin, oil, syrup, sugar, flax egg, and vanilla.
3. Add the dry ingredients, mixing just until combined.
4. Scoop cookies, using a cookie scooper, onto a cookie sheet. Flatten out just a bit with the back of a fork.
5. Bake for 11-14 minutes. ENJOY!!!
