Ingredients

The following ingredients have 4 Servings
  • 200 g pumpkin puree
  • 200 g oats
  • 1 tsp ground cinnamon
  • 2-4 tbsp maple syrup (to taste, optional)
  • Pinch salt (optional)
  • 50 g dairy free chocolate chips (or replace with raisins or chopped nuts - optional)

Instruction

  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non stick baking paper.
  • Place 200g pumpkin puree and 200g oats into a mixing bowl and stir until well combined.
  • Add up to 4 tbsp maple syrup, a pinch of salt, 1 tsp ground cinnamon and 50g chocolate chips or other fillings. Stir well.
  • Divide into 8 small balls and flatten into cookie shapes with your hands. Place on the baking tray and press your chocolate chips - or raisins - into the cookie. This is especially important if you’ve used raisins as they burn easily.
  • Bake for 15 minutes or until turning golden brown.
  • Remove from the oven and cool on a wire rack.