Pumpkin Oat Cookies

• 3 cups flour, Oat flour (1 cup rolled oats pulsed till fine powder, 2 cups rolled oats pulsed till slightly chunky)
• 1 cup sugar
• 14 cup almond milk, vanilla flavour
• 15 ounces pumpkin puree (1 can)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 14 teaspoon nutmeg (optional)
• salt, pinch

1. Preheat your oven to 350 degrees F.
2. In a large bowl combine oat flour, sugar, baking soda and seasonings.
3. In a medium bowl, combine pumpkin puree and almond milk.
4. Mix the two together till fully incorporated.
5. Add you wet ingredients to your dry and stir till combined evenly.
6. Using a 1 inch scoop or rounded tablespoon, portion batter onto a parchment paper lined baking sheet, about an inch or two apart.
7. Lightly press your thumb into the centre of each or use a fork and slightly flatten.
8. Bake for 24-28 minutes
9. Let rest for about 5 minutes till set up and slightly cooled.

flour, sugar, almond milk, pumpkin puree, baking soda, cinnamon, nutmeg, salt

Taken from www.food.com/recipe/pumpkin-oat-cookies-508771 (may not work)