1. 2 cups gluten free quick oats
  2. 1 cup pumpkin (not pumpkin pie filling)
  3. 1/4 cup granulated sweetener of choice* (I used coconut palm sugar but this can be substituted with a stevia blend if you prefer that taste)
  4. Cinnamon (optional)
  5. Chocolate chips or nuts (optional)
  1. Preheat the oven to 350 degrees and lightly grease a baking tray and set aside.
  2. In a large mixing bowl, combine the oats, pumpkin and granulated sweetener of choice and mix well.
  3. Using your hands, form into small balls and place on the baking tray and press each ball into a cookie shape. Top with optional nuts and/or chocolate chips and bake for 12-15 minutes, depending on desired consistency.
  4. Remove and allow to cool completely.