INGREDIENTS
3/4 cup
Pumpkin puree, canned
1 cup
Rolled oats, gluten free whole
1 tsp
Baking soda
3/4 cup
Cane sugar
1 cup
Chocolate chips* (see note)
1 tsp
Cinnamon
1 tbsp
Flaxseed meal, ground
1/4 tsp
Nutmeg
2 cups
Oat flour
1/2 tsp
Sea salt
1 tsp
Vanilla extract
1/2 cup
Coconut oil
2 1/2 tbsp
Water