Pumpkin Oatmeal Cookies

Ingredients

  • 2 1/2 cups rolled oats gluten free, if needed
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3 tbsp maple syrup can use agave nectar
  • 1 cup chocolate chips of choice optional

Instructions

  1. Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the oats, pumpkin, and syrup, and mix well. If adding chocolate chips, fold them through.
  3. Using your hands, form into small balls and place on the baking tray and press each ball into a cookie shape. Bake for 10 minutes.
  4. Remove and allow to cool on the sheet.

TO STORE: Cookies are best stored in the refrigerator, as they are quite soft and won't keep well at room temperature. They will keep well refrigerated for up 1 week.

TO FREEZE: Place leftover cookies in a ziplock bag and store in the freezer for up to 6 months. 


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