Pumpkin Oat Cookies

From the Care2 website. A recipe by Margaret Chapman. They say, 'These cookies are perfect for getting into the Fall time spirit! They’re also sure to please all – completely gluten-free, oil-free and a great treat for healthy indulging without undoing your day.'

• Ready In: 30 mins
• Serves: 32
• Yields: 32 cookies

Ingredients

• 3  cups flour, Oat flour (1 cup rolled oats pulsed till fine powder, 2 cups rolled oats pulsed till slightly chunky)
• 1  cup sugar
• 1⁄4 cup  almond milk, vanilla flavour
• 15  ounces pumpkin puree (1 can)
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg (optional)
•  salt, pinch

Directions

1. Preheat your oven to 350 degrees F.
2. In a large bowl combine oat flour, sugar, baking soda and seasonings. In a medium bowl, combine pumpkin purée and almond milk. Mix the two together till fully incorporated.
3. Add you wet ingredients to your dry and stir till combined evenly. Using a 1 inch scoop or rounded tablespoon, portion batter onto a parchment paper lined baking sheet, about an inch or two apart.
4. Lightly press your thumb into the centre of each or use a fork and slightly flatten. Bake for 24-28 minutes
5. Let rest for about 5 minutes till set up and slightly cooled.