2Tpeanut butter chips or chocolate chipsI used Hersheys peanut butter chips
Preheat the oven to 180 Celsius and line an oven proof tray with baking paper
In a large mixing bowl, mix the oat flour, peanut flour, baking powder and baking soda.
In a separate smaller bowl, whisk together the honey, egg and pureed pumpkin until well combined.
Add the wet mixture into the dry mixture and combine until fully incorporated.
Divide the batter onto the oven proof tray into 12 cookies. Divide the peanut butter/chocolate chips on top of each cookie then place in the oven for 30 minutes, or until the exterior are slightly firm.
Remove from the oven and allow to cool completely. Cookies can be stored in an airtight container for up to 5 days, or frozen for later consumption.
To make pumpkin puree, either roast or steam the pumpkin without any seasonings/herbs/spices. Once cooled, I used my stick blender to make it into a puree.