Prep time: 15 min. Servings: 20

Ingredients

1 1/2 to 2 cups dry gluten-free oats

1/2 cup almond butter

1/2 cup pumpkin purée

1/4 cup chia seeds

1/4 cup honey

1 tsp vanilla extract

1/2 tsp cinnamon or pumpkin pie spice

1/2 cup mini dark chocolate chips

Instructions

1. In a medium bowl,a add 1 and 1/2 cups oats, almond butter, pumpkin, chia seeds, honey, vanilla, and cinnamon. Stir to combine well. You want the mixture to be soft but not too sticky. If you pick up a generous spoonful, you should be able to roll it into a ball and only make a minimal mess (it should stick together when rolled but still feel tacky on your hands). Depending on the type of oats you used (old-fashioned or quick oats), you made need to add up to a half cup more oats and stir until you reach the desired consistency. Again, it’s ok if it’s a little sticky because the oats will absorb some of the moisture after a little time passes, but unworkable sticky isn’t the goal.
2. When the mixture is workable, add the chocolate chips and stir to combine. Scoop a large spoonful into your hand and roll into balls. Repeat with remaining dough. Keep these in the fridge for up to a week, or in the freezer for much longer.