Easy Nutty Pumpkin and Spice Oat Cookies
Vegan, gluten-free and ready in under 30 minutes!
If you don't have a tin of pumpkin puree and want to create your own:
Pre-heat oven to 200 degrees, cut pumpkin in half, scoop out the seeds and bake for around 30 minutes. Once softened, pop the flesh into a blender and process until smooth.
Heat the oven to 180 degrees and line a baking try with baking paper. Set aside. In a medium-sized bowl mix all the ingredients.
Using an ice cream scoop, create equal size balls of the cookie mix and place them on the prepared baking tray.
Flatten them down a bit using the back of a spoon.
Pop into the oven to bake for around 20 minutes or until golden brown.
Enjoy! These cookies can be stored in an airtight container for 5 days.
