Pumpkin Cookies

Pumpkin Cookies
1 cup organic oats, whirled in a blender so it has the consistency of flour
1 cup organic pastry flour (or use spelt flour for a wheat-free version)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. Himalayan or sea salt
1 cup organic sugar
1/4 cup organic butter, melted
1 egg, preferably organic and free-range
one 15 oz. can organic canned pumpkin
1/2 cup organic chocolate chips

Directions:

Preheat oven to 375°F. In a large bowl, mix dry ingredients (oat "flour" through sugar). In a separate bowl, combine the melted butter, egg, and pumpkin. Mix the wet ingredients into the dry until just combined. Fold in the chocolate chips. If the batter is very wet, you can chill it for an hour or so to firm up and/or add an extra 1/2 cup oats.

Decide how big you want your cookies to be... you can make them small (teaspoon-size) or large (tablespoon-size) and bake them on standard cookie sheets, or you can bake them in a rectangular pan and cut them into bars. They will take approximately 12-20 minutes to bake, depending on how big they are. Watch closely so they don't overbake.