Pumpkin Breakfast Cookies
1 cup flour or flour substitute
1 1/2 cups oats
1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 cup canned pumpkin puree
1/3 cup maple syrup or honey
1/2 cup unsweetened applesauce
1/4 cup coconut oil
1-2 tbsp. rice milk
1/2 cup chocolate chips (optional)
Mix all the dry ingredients in a large bowl.  In a separate bowl, combine wet ingedients until well combined.  Stir wet ingredients into dry ingredients.  Add chocolate chips if using.  Using an icecream scoop, scoop cookies onto a greased baking sheet or baking stone.  Bake at 350 for 20-25 minutes or until a toothpick comes out dry and edges are browned.
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat