These cookies are best the day that they are made. We had a few leftover with this batch and I found that they softened quite bit but were still every bit as tasty. Use canned pumpkin, cooked sugar pie pumpkins or other winter squash. You may need to add extra flour if your baked pumpkin is very moist. I used coconut oil in all four batches I made but I imagine that unsalted butter would work too, but of course they wouldn't be vegan then!
Ingredients
1 cups
softened
coconut oil
(or unsalted butter)
1 cups
pumpkin purée
1½ cups
coconut sugar
¼ cups
ground
golden flaxseeds
1 tablespoons
vanilla extract
3 cups
oat flour
1 cups
rolled oats
¾ teaspoons
baking soda
¾ teaspoons
sea salt
1 tablespoons
cinnamon
1 teaspoons
ground ginger
1 teaspoons
ground nutmeg
