Ingredients

Makes 12 cookies:

3 cups of oats

1 1/2 tablespoons chai spice (see below) or pumpkin pie spice

1 1/2 teaspoons baking soda

3/4 teaspoon fine sea salt

1 cup unsweetened almond milk

1 cup of cooked pumpkin puree

1/2 cup maple syrup

3 tablespoons melted coconut oil (or any mild flavored oil)

1 teaspoon vanilla extract

optional: 3 teaspoons of Chia Seeds

*Thai Spice: 2 teaspoons cardamom, 2 teaspoons cinnamon, 1 teaspoon ginger, and 1/4 teaspoon ground cloves

Instructions:

Preheat the oven to 190°C.

Place 3/4 of the oats in a blender or food processor until they reach a flour-like consistency. Add in the chai spice (or pumpkin pie spice), baking soda, and sea salt, and pulse until the mixture is evenly combined. Now add the 1/4 of the oats.

Put it aside.

In a separate large mixing bowl, add the milk, pumpkin puree, maple syrup, coconut oil, and vanilla extract until combined. Fold the dry ingredients into the wet ingredients mixture, and stir until the mixture is just combined. (Try to avoid overmixing.)

Portion the ingredients into small cookies.

Bake for 15-18 minutes. Remove from the oven and place the pan on a grill for 5 minutes.

Serve warm. Or let cookies cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.