1 ¼cups(125g) rolled oats total - ½ cup (50g) ground into flour, and ¾ cup (75g) stir in to the batter
¾cup(180g) pumpkin puree (or sweet potatoes)
¼cup(65g) unsweetened applesauce or mashed banana
1teaspoonpumpkin pie spice
1-3tablespoonsmaple syrup (optional)
½ cupoptional (raisins, chocolate chips, chopped nuts)
Instructions
Preheat oven to 350 degrees Fahrenheit. Prepare a cookie sheet by either lining with parchment paper or lightly greasing it. Set aside.
Add ½ cup of rolled oats to a food processor or blender and blend into a flour. You can also use oat flour if you have it.
In a large bowl, combine all the ingredients.
Scoop the batter using a large spoon (or a small ice cream scooper) and transfer to prepared cookie sheet. They won't change shape during cooking so be sure to form into the shape you want them. You'll end up with 8-10 cookies.
Bake for 10-12 minutes. Remove from oven and cool on a wire rack.
Notes
You can use all rolled oats (or quick oats) if you want to skip the extra step. Note that the texture will be crispier and denser. Steel cut oats will not work in this recipe.
Once combined, taste and decide if you want to add any of the suggested add-ins above.
Sweetener - Taste the batter after mixing and if you feel it needs more sweetness, you can add some maple syrup or honey. If you can, avoid added sugars for until 2 years of age.
Store the cookies in the refrigerator for up to 1 week. Freeze for up to 3 months.