vegan, gluten-free
A pumpkin version of my s’mores oatmeal cookies that I posted in August!!! You guys officially have no excuse not to make these <3 They’re the perfect weekend cookie. Vegan and gluten-free as well!

INGREDIENTS:
1/2 cup almond butter
1/3 cup canned pumpkin
1 flax egg (1 tbsp ground flax and 3 tbsps water)
2 tbsps coconut sugar
2/3 cup oats
1 scoop vanilla plant protein
1/2 tsp baking powder
Chocolate chunks
Vegan mini marshmallows
DIRECTIONS:
Preheat oven to 350 F and line a baking sheet with parchment paper.
Add all ingredients (except chocolate chunks and marshmallows) to a bowl and mix.
Fold in the chocolate chunks and mini marshmallows.
Scoop onto baking sheet and bake for 10-12 minutes.
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