3 c dry, uncooked, gluten free oatmeal
1 c all natural, organic Pumpkin Puree
1 c all natural peanut butter or almond butter
2/3 c pure maple syrup or raw honey
½ t cinnamon
½ t pumpkin pie spice
½ T vanilla
4-6 T ground flax seeds (if dough is too wet, add a little more flax..start on the low side!)
1 c finely chopped walnuts, almonds, coconut flakes or whatever you desire
½ c mini-dark chocolate chips- optional
Combine all ingredients in a medium bowl and mix thoroughly.
Roll into small balls.
Place on cookie sheet lined with parchment paper and freeze for one hour.
Store in airtight glass container in fridge for up to 1 week.