DirectionsStep1Pre-heat oven to 350 degrees.Step2Mix all ingredients, including the optional ingredients if using, in a bowl to form a thick dough. If your’e adding any additional ingredients like nuts, seeds or coconut, add those as well. Start with 3 tbsp of sweeten…Step3Use your hands to create 12 cookie shapes. The cookies will not spread or change shape during baking so be sure to create the shape you want before baking.Step4Prepare a baking pan with parchment paper or place cookies directly on the pan. Bake for 10 minutes.Step5Remove from oven and enjoy warm after a few minutes. Let cool completely before storing. Store at in a sealed container at room temperature for 3 days, in the fridge for up to 1 week or freeze up to 3 monthsIngredientsIngredients2 ½ cupsQuick Oats (or rolled oats)1 cupPure Pumpkin Puree3 tablespoonsMaple Syrup (agave syrup or coconut sugar)2 teaspoonsCinnamon (or pumpkin pie spice, optional but recommended)½ cupDairy-Free Chocolate Chips (optional but recommended)add pinchSalt (optional but recommended)NutritionalNutritional161 Calories2.8 gTotal Fat28 gCarbohydrate2 mgSodium7 gProteinFrom runningonrealfood.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Old Fashioned Soft Pumpkin Cookies
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Sukanya Pathapati
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