Ingredients
- 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)
- 1/2 cup unsweetened canned pumpkin purée
- 3/4 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt or pink Himalayan sea salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 3/4 cup gluten-free rolled oats, ground into a flour (Or use 3/4 cup + 1 tablespoon oat flour)
- 3/4 cup gluten-free rolled oats
- 3/4 cup almond flour
- 1 tablespoon arrowroot powder (for enhanced binding)
- 1/2 cup pecan halves, chopped
- 2 tablespoons mini non-dairy chocolate chips, for garnish
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