These cookies are my daughter’s favorite! Delicious and a good source of protein and fiber.  These never last long in our house!!

INGREDIENTS:

• 1/4 cup unsweetened sunflower butter
• 1/3 cup canned pumpkin puree (NOT pumpkin pie filling)
• 2-3 tbsp honey
• 2 Tbsp. coconut oil, melted
• 1 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. vanilla extract
• 3/4 cup rolled oats
• 1/4 cup arrowroot powder (or cornstarch)
• 1/2 tsp. baking powder
• 2 tbsp ground flax seeds or chia seeds
• OPTIONAL: 1/3 cup chocolate chips

    Note: Multiply recipe x 4 to use 1 can of pumpkin

INSTRUCTIONS:

• Preheat oven to 350F and line a cookie sheet with parchment paper. Set aside.

• In a large mixing bowl, combine nut butter, pumpkin, honey, coconut oil, spices, and vanilla, mixing until the sugar dissolves and the mixture is smooth. Add oats, arrowroot powder, and baking powder, mixing until well combined. Fold in chocolate chips.

• Using a generous tablespoon, scoop out dough and drop it on your prepared baking sheet, flattening slightly.

• Bake for 10-12 minutes, or until the edges begin to turn golden brown. Remove from oven and allow to set on baking sheet for about 10 minutes before transferring to a cooling rack to cool completely. Store in an air-tight container for up to a week.

Recipe Adapted from Running with Spoons.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.