ingredients
- 350g oats
- 240g pumpkin puree
- 3 tbsp Sweet Freedom CINNAMON SYRUP (all of our delicious flavours work!)
- CHOC SHOT for topping
make
- Preheat the oven to 180°C and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, pumpkin, and SYRUP, and mix well.
- Using your hands, form them into small balls and place on the baking tray.
- Gently press each ball into a cookie shape.
- Bake for 10 minutes.
- Remove and allow to cool on the sheet before topping with a drizzle of CHOC SHOT.
