INGREDIENTS
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1/4 cup coconut oil, melted and cooled
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1/3 cup coconut palm sugar
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1/3 cup maple syrup 1 cup pumpkin puree
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1 large egg
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1 teaspoon pure Mexican vanilla extract
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1 1/2 cups white whole wheat flour
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1 cup quick oats
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1 teaspoon baking soda
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1 teaspoon ground