👨🍳 Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin purée, vanilla extract, and your sweetener (if using). Stir until smooth and well combined.
- Add Dry Ingredients: Add the rolled oats, coconut flour (or almond flour), pumpkin pie spice, and a pinch of salt to the bowl. Stir everything until well combined — the dough will be thick.
- Scoop and Shape: Using a spoon, scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the dough slightly with the back of the spoon or your fingers to form cookie shapes.
- Bake: Bake the cookies for 12–15 minutes, or until they are set and lightly golden. You’ll know they’re ready when they hold their shape and a toothpick comes out clean.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm, or store in an airtight container for up to 5 days.
💡 Tip: For added texture and flavor, try mixing in chopped nuts like pecans or walnuts, or even some dark chocolate chips!
