Chocolate Chip Pumpkin Cookie
1 1/2 c. gluten free oats
2 T coconut flour
1/4 c. light brown sugar
1/2 c. Hershey's Special Dark chocolate chips ( mini chips would be better)
1/2 package of sugar free, fat free vanilla pudding
pumpkin pie spice and nutmeg, add to taste. ( I like a lot of spice so I put at least a half to a full tablespoon)
1 can of pure pumpkin
Preheat oven at 350*
Mix in the first 6 ingredients. Add the pumpkin half can first. The dough must be like cookie dough consistency, if dry just add more pumpkin, if too wet add some coconut flour. Mix all together and drop by spoonfuls onto a cookie sheet. Bake for 15-18 minutes. They will stay in form when baked. This is a great way to get more veggies into your kids food if they are picky eaters.
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