INGREDIENTS
for the cookies
1 cup
instant oats (gluten-free if necessary and measured like this)
3/4 cup
whole wheat or gluten-free* flour (measured like this)
2 1/2 tsp
homemade pumpkin spice (see Notes)
1 1/2 tsp
baking powder
1/4 tsp
salt
2 tbsp
coconut oil or unsalted butter, melted and cooled slightly
3/4 cup
pumpkin purée (not pumpkin pie mix!)
2 tsp
instant coffee granules
1 tsp
vanilla extract
1/2 cup
pure maple syrup, room temperature
for the drizzle
3 tbsp
confectioners’ style stevia
2 tsp
brewed coffee