Pumpkin Breakfast Cookies
These cookies are not low carb, but they are a wonderful gluten-free snack or breakfast for kids.
or granulated erythritol
(I used Bob's Red Mill)
gluten free oats
mini chocolate chips
Preheat oven to 325F and line 2 baking sheets with parchment paper.
In a large mixing bowl, mash bananas until creamy. Stir in pumpkin puree and Greek yogurt until smooth.
Stir in erythritol, cinnamon, ginger and cloves, and then stir in oat flour and oats until just combined.
Mix in raisins and chocolate chips.
Using two spoons, form dough into 18 mounds on prepared baking sheets. Press down with the bottom of a glass or measuring cup.
Bake 14 minutes, or until firm and lightly browned.
Remove from oven and let cool on pan.
By Carolyn Ketchum of All Day I Dream About Food