Directions
Preheat oven to 350?F. Line cookie sheets with parchment paper.
- In a large bowl, add coconut flour, gluten-free oats, ground flaxseed, and dry food. Mix until well combined.
- In a smaller bowl, add eggs, pumpkin puree, and coconut oil, and whip until combined.
- Add wet ingredients to dry, and mix until moist dough forms. You’ll need to use your hands to make sure the dough forms into a ball. Add water if needed.
- Using a tablespoon, scoop out dough and roll the dough into round ball. Place on cookie sheet and lightly press down with fork to flatten.
- Place in oven and bake for 20-25 minutes.
- Remove from oven and let cool on racks for 1-2 hours.
- Store in airtight containers and keep in refrigerator or freezer.
Recipe Note
If you don't have coconut oil on hand, substitute with vegetable or olive oil.
