Yield: 16-20 Cookies
Preheat oven to 350 degrees.
Dry Ingredients*:
2 c Rolled Oats
1.5 c Almond Meal/Flour
1/2 c Organic Sugar
1 tsp Baking Soda
1 tsp Baking Powder
2 Tbsp Flaxmeal
1 tsp Pumpkin Pie spice
Wet Ingredients:
1/2 c Coconut Oil or Melted Butter
1/8 c egg Whites OR 1 Egg
1/4 c Pumpkin Puree
2 tsp Vanilla Extract
A splash of almond milk (optional)
Combine your dry ingredients in a medium bowl. Stir in your coconut oil so the mixture is crumbly. Continue to add in the egg whites, pumpkin puree, almond milk (optional) & vanilla extract.
Drop by golf-ball sized balls onto a non-stick baking sheet & flatten slightly.
Bake for 15 -20 minutes or until golden brown.
**If using carton egg whites, use 1/8 c or 2 Tbsp
Cookies will be soft. Let cool before serving!
Top with my Home made Pumpkin Butter & Pumpkin Seeds for extra pumpkin flavor!
*This recipe has been designed, measured, concocted & created by ME*
[The fats contained in this recipe are all considered healthy fats. The fats come from the almond meal and coconut oil. ]
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