Ingredients:
- 1 1/2 cups of coconut sugar
- 3/4 cup of melted coconut oil
- 1 cup of pumpkin puree
- 1 tsp of vanilla extract
- 2 organic eggs
- 1 tsp of cinnamon
- 1/4 tsp of ground cloves
- 1/4 tsp of nutmeg
- 2 cups of oats
- 1 cup of gluten-free all-purpose flour
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 1 tsp of pink himalayan salt
Directions:
- Preheat oven to 350 degrees.
- Mix coconut oil and sugar together in a bowl. Add in eggs and beat well.
- Add pumpkin puree and vanilla extract to the mixture and blend well.
- In a separate bowl add flour, cinnamon, nutmeg, cloves, baking powder, baking soda, salt, and oatmeal together.
- Combine dry and wet ingredients together and mix well until you get a soft dough consistency.
- Line baking sheet with parchment paper and with a spook scoop out dough about 1 inch in size.
- Bake for about 10 minutes.
- Cool cookies on baking rack and enjoy!
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