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  • 1 cup plain pumpkin puree
  • 1 cup chopped dates
  • 1 1/2 cups gluten-free rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg, allspice and ground cloves
  • 1 tsp pure vanilla extract
  • 1 tbsp organic, extra virgin coconut oil
  • 1 whole organic, pasture-raised egg plus 1 egg white, lightly beaten
  • 1/4 cup pepitas (pumpkin seeds)


1.  Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2.  Mix all ingredients in a medium-sized bowl until well combined. Using clean hands, for the cookie dough into small, one inch balls, flatten and place on a cookie sheet.
3. Bake for 12-15 minutes, until the cookies are starting to get lightly brown.

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