Healthy, Easy Fall Cookie Recipe

Pumpkin Oat Cookies

INGREDIENTS

• 2.5 cups (250 g) rolled or quick oats 
• 1 cup (240 g) pure pumpkin puree 
• 2–3 tbsp maple syrup, agave or coconut sugar 
• 1 tsp pumpkin spice or cinnamon, optional but recommended
• 1/2 cup dairy-free chocolate chips, optional but recommended

INSTRUCTIONS

1. Pre-heat oven to 350 degrees.
2. Mix all ingredients in a bowl to form a thick dough. Start with 2 tbsp of sweetener and adjust sweetness as desired. I use 3 tbsp of maple syrup.
3. Use your hands to create 12 cookie shapes. The cookies will not spread or change shape during baking so be sure to create the shape you want before baking.
4. Prepare a baking pan with parchment paper or place cookies directly on the pan. Bake for 10 minutes.
5. Remove from oven and enjoy warm after a few minutes. Let cool completely before storing. Store at in a sealed container at room temperature for 3 days, in the fridge for up to 1 week or freeze up to 3 months.

ENJOY!