Pumpkin Oatmeal Cookies

I have a love-hate relationship with the last week of the month. It’s time to buy more groceries(I do bulk shopping at the beginning of each month) and I have a lot of things I need to use up! It can be frustrating or glorious! The need to use ingredients I may not have looked at for a while or that may be ready to expire, makes me stir up my creative juices! These dairy and gluten free spiced cookies were the perfect way to use up half a can of pumpkin purée I had lying around! They are packed with protein and come in right under 70 calories a pop!

Pumpkin Oatmeal Cookies

Prep time: 30 mins. Servings: 18
Calories: 69 per cookie

1 ripe banana
2 cups gluten free rolled oats
1 cup pumpkin puree
2 1/2 tbs pure maple syrup
1 tbs chia seeds
1 tbs soy creamer
1 tsp vanilla
1 tsp pumpkin pie spice
1 tsp cinnamon
2/3 cup vegan chocolate chips

Preheat oven to 350. Mash banana and add pumpkin, maple syrup, chia seeds, cream, vanilla, pumpkin pie spice, and cinnamon. Mix well. Add in rolled oats and stir until well coated. Fold in chocolate chips.
Roll into balls and place on a greased cookie sheet. Press down with your palm or spoon to flatten the ball into a cookie shape. Place in the oven and bake for 10-15 minutes or until the edges begin to crisp and brown. Serve warm
or cooled-so yummy! Who says pumpkin spice can’t be in the spring time too?!


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