Tip: If the dough feels too wet, add another tablespoon of oats.
: Fold in a handful of dark chocolate chips or dried cranberries. Tip: If the dough feels too wet, add
: 2 cups (rolled oats also work but may result in a chewier rather than crunchy texture). : Scoop about one tablespoon of dough per
: Scoop about one tablespoon of dough per biscuit onto the tray. Use the back of a fork or your palm to flatten them into thin discs. Because these don't contain leavening agents (like baking powder), they will not rise or spread; the thinner you press them, the crunchier they will be. : Heat your oven to 180°C (350°F)
: Heat your oven to 180°C (350°F) . Line a large baking sheet with parchment paper to prevent sticking.
: Mix in 1 teaspoon of pumpkin pie spice or cinnamon for a warmer autumn aroma.
: In a large mixing bowl, combine the pumpkin purée, oats, and nut butter. Stir until the mixture forms a thick, uniform dough.
Tip: If the dough feels too wet, add another tablespoon of oats.
: Fold in a handful of dark chocolate chips or dried cranberries.
: 2 cups (rolled oats also work but may result in a chewier rather than crunchy texture).
: Scoop about one tablespoon of dough per biscuit onto the tray. Use the back of a fork or your palm to flatten them into thin discs. Because these don't contain leavening agents (like baking powder), they will not rise or spread; the thinner you press them, the crunchier they will be.
: Heat your oven to 180°C (350°F) . Line a large baking sheet with parchment paper to prevent sticking.
: Mix in 1 teaspoon of pumpkin pie spice or cinnamon for a warmer autumn aroma.
: In a large mixing bowl, combine the pumpkin purée, oats, and nut butter. Stir until the mixture forms a thick, uniform dough.