Updated: Feb 19
This recipe is from @runningonrealfood and is IC safe!
12.5 cups rolled or quick oats 1 cup pure pumpkin puree 4 tbsp maple syrup, agave or coconut sugar, 1 tsp cinnamon (optional but recommended if you can tolerate it) 1/2 cup white chocolate or carob chips (optional but recommended) Other Optional Add-ins (up to 3/4 cup): Almonds Pumpkin seeds Coconut Raisins (if tolerated) 1. Mix all of the ingredients together to form a thick dough. There’s no need to worry about over mixing, just keep working it together until you have a uniform dough. 2. Form the batter into 12 cookie shapes using your hands and place them on a baking sheet. Quick Note: These cookies will not spread or change shape during baking so be sure to create the shape you want before baking. 3. Bake the cookies! They need just 10 minutes at 350 degrees F. Let them cool on the pan for a few minutes then enjoy warm or let cool before storing.