How to Make Pumpkin Fall Delights

by Elizabeth Lee

These fall cookies were inspired by my sister-in-law and have become a staple at my house. I love how cooking with allergies can be such an exciting adventure. Enjoy these Honey Bunch of Oats!

Supplies

  • 1 1/2 tablespoons almond butter
  • 1 tablespoon flax seed
  • 4 teaspoons honey
  • 2 cups gluten-free rolled oats
  • 1/2 cup raisins
  • 1/4 cup applesauce
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • Dash of salt
  • Instructions

    Step 1

    Gather ingredients. Combine flax seed and warm water in a bowl. Allow to sit for five minutes, or until the mixture becomes an egg-like consistency.

    Step 2

    Add all other ingredients to the flax seed mixture. Stir with wooden spoon until well mixed, and the almond butter no longer is in chunks.

    Step 3

    Form dough into tablespoon sized balls. Place on cookie sheet or pizza stone.

    Step 4

    Make sure your cookies are spaced an inch apart from each other.

    Step 5

    Lightly drizzle cookies with additional honey for added sweetness. Let stand for 10 minutes before baking.

    Step 6

    Bake cookies at 350 for 10-14 minutes. Let stand for five minutes before removing from pan with a spatula. Enjoy this healthy, yet delicious, fall treat.