Pumpkin cookies

Ingredients

• Nonstick cooking spray

• 1½ cups old-fashioned rolled oats

• ⅔ cup almond flour

• 1 tsp. ground cinnamon

• ¼ tsp. ground cloves

• ¼ tsp. ground ginger

• ¼ tsp. sea salt (or Himalayan salt)

• 1 large egg, lightly beaten

• 1¼ cups pumpkin puree

• ⅓ cup maple syrup

• ¼ cup chopped raw pecans (optional)

• 24 pecan halves

Instructions

1. Preheat oven for 350° F.

2. Lightly coat two baking sheets with spray. Set aside.

3. Combine oats, almond flour, cinnamon, cloves, ginger, and salt in a medium bowl; mix well. Set aside.

4. Combine egg, pumpkin, and maple syrup in a large bowl; mix well.

5. Add flour mixture and chopped pecans to pumpkin mixture; mix until blended.

6. Drop by rounded Tbsp. onto prepared baking sheet; flatten cookies with a spatula. Top each cookie with a pecan half.

7. Bake for 14 to 15 minutes or until firm.