Toasted Pecan Pumpkin Cookies

• 2 cups Tosted Pecans
• 1/2 cups Rolled Oats (gluten-free Optional)
• 1 cup Almond Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Fine Sea Salt
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Cloves
• 3/4 cups Canned Pumpkin Puree
• 1 Tablespoon Orange Zest
• 3/4 cups Fresh Squeezed Orange Juice
• 2 teaspoons Pure Vanilla Extract
• 1 cup Dates, Chopped And Pitted

1. 1.
2. Preheat oven to 375 F.
3. 2.
4. Line two baking sheets with parchment paper.
5. 3.
6. Put pecans and oats in the bowl of a food processor and pulse until a fine meal forms.
7. 4.
8. Add flour, baking soda, salt, cinnamon and cloves and pulse to combine all the ingredients.
9. Transfer to a large mixing bowl.
10. 5.
11. Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor.
12. 6.
13. Blend until a smooth puree forms.
14. 7.
15. Scoop little heaps (about 1 tablespoon) of batter onto the prepared baking sheets leaving at least an inch between them.
16. Flatten the batter slightly.
17. 8.
18. Bake 20 minutes, until the bottoms are just browned.
19. Remove from oven.
20. 9.
21. Eat fresh out of the oven or store in an airtight container!

pecans, rolled oats, flour, baking soda, salt, ground cinnamon, ground cloves, orange zest, fresh squeezed orange juice, vanilla, dates

Taken from tastykitchen.com/recipes/special-dietary-needs/toasted-pecan-pumpkin-cookies/ (may not work)