Updated: Dec 14, 2020
2 cups gluten free rolled oats ground to a fine powder (or 1 3/4 cups oat flour)
1/4 cup coconut flour
2 T brown sugar
1 T pumpkin pie spice
1/2 cup pumpkin puree
1 tsp vanilla extract
1/4 cup almond butter
1/4 cup maple syrup
cinnamon and coconut sugar for rolling
Combine the oat flour (or ground oats), brown sugar, and pumpkin pie spice in a mixing bowl.
In a small sauce pan over medium heat, combine the almond butter and the maple syrup.
Heat until smooth.
Remove from heat and stir in the vanilla.
Add the almond butter mixture to the dry ingredients along with the pumpkin.
Stir until combined.
Roll into 1 to 1½ inch balls and place on cookie sheet.
Combine additional cinnamon and sugar in a bowl and roll each ball in the mixture. Enjoy!