Pumpkin cookiesI got a version of this recipe from my friend, Sharona, ages ago, and have been trying to avoid grains, and in doing so have also been avoiding this recipe which originally called for rice flour. Recently a friend of mine made it and served it in my home for a group of women I was hosting for an inspirational class by a really special woman visiting from Jerusalem. The cookies were such a hit, I had to tweak the recipe. It still contains whole oats, but since they are not ground into flour they are lower on the glycemic index, and I am ok with them in small amounts. People have been contacting me for this recipe since.

Prep time: 15 minutes. 12 minutes to bake.

Preheat oven to 350 degrees Fahrenheit.

3/4 C raisins
3/4 C maple syrup
1 1/2 bananas, mashed
1 C pumpkin puree
6 tbsp non-dairy milk – I used coconut milk
4 1/2 C oats
1 1/2 C almond flour (oat flour also works, as does rice flour)
1 tsp cinammon
1 tsp nutmeg
1/2 tsp ground cloves
3/4 tsp baking soda

Mix together by hand, then roll into small balls and place on parchment lined baking sheet. Cookies will stay the same size.

Bake at 350 for 12 min

Your entire home will smell delicious.