Ingredients:

  • 1 cup (90g) quick oats
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (80ml) maple syrup
  • 2 tbsp (28g) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) pumpkin pie spice
  • 1/4 tsp (1.5g) salt
  • 1/4 cup (40g) mini chocolate chips

Instructions:

  1. In a large mixing bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Stir vigorously with a spatula until the mixture is mahogany-colored and completely smooth.
  2. Add the pumpkin pie spice and salt, then fold in the quick oats. Mix until every oat is thoroughly coated and the dough feels heavy and tacky. Fold in the mini chocolate chips last to ensure they are evenly distributed.
  3. Line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough per cookie and roll into golf-ball size spheres. Place them on the sheet and press down slightly with the palm of your hand.
  4. Place the tray in the refrigerator for at least 30 minutes until the cookies feel firm to the touch.