Ingredients

The following ingredients have 14 Servings
  • 1 1/4 cup Gluten Free Rolled Oats
  • 1/2 cup flax meal
  • 1/4 cup chia seeds
  • 1 1/2 tbsp cinnamon
  • 2 tsp baking powder
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 2 egg whites
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup almond milk
  • 1/3 cup maple syrup
  • 1 tbsp coconut oil (melted)
  • 2 tsp vanilla extract
  • 1/4 cup low sugar cranberries (or raisins)
  • optional add-ins: cacao nibs, nuts, seeds, chocolate chips

Instruction

  • Preheat oven 350 F. Prepare a baking sheet with parchment paper.
  • In a large mixing bowl, mix the dry ingredients together.
  • In a separate mixing bowl, mix the wet ingredients together then fold in the mixture with the dry mixture minus the cranberries and optional add-ins. Once everything is mixed together, fold in the cranberries and optional add-ins.
  • Using an ice cream scoop, drop a heaping scoop of the batter onto a large nonstick baking sheet a few inches apart until you have 12 cookies.
  • Bake 12 minutes then remove from the oven and cool on the baking sheet 5 minutes before transferring to a wire rack.
  • Store in the refrigerator up to 7 days or in the freezer up to 60 days.