1/2 cup gluten free flour
1/2 cup oats
Tbsp coconut oil
4 tbsp agave nectar
2 tbsp cashew butter
Tsp mixed spice
2 heaped tbsp pumpkin puree
Handful chopped MIA chocolate- I used 100% cocoa
Preheat your oven to 175c and line or lightly grease a baking tray.
In a mixing bowl, combine the coconut oil, cashew butter, agave and pumpkin puree and mix well.
Add in the flour, oats, salt and mixed spice and give everything another mix, so that all of the ingredients are well combined and form a sticky dough.
Carefully fold through the dark chocolate.
Divide the mixture and mould into 7 cookies, then place these onto your baking tray.
Pop these into the oven to bake for around 13 minutes or until nice and golden.
Allow to cool completely before serving.