Directions

1. In a medium-sized bowl, whisk the oats, flour, collagen, baking powder, pumpkin spice, and salt.

2. In a separate bowl, add the pumpkin puree, coconut oil, egg, and maple syrup. Mix to combine.

3. Add the dry ingredients to the wet and fold to incorporate. Do not overmix.

4. Cover the bowl with plastic wrap and transfer to the fridge for 15 to 30 min. (This will make the mixture firmer and easier to scoop). Meanwhile, preheat the oven to 350F.

5. Line a baking sheet with parchment paper. Remove the cookie dough from the refrigerator and use a medium-sized (about 1 1/2 tablespoon) cookie scoop to drop 15 cookie dough balls on the baking sheet. Leave about 1" between each cookie. With the back of a measuring cup, gently flatten the cookies.

6. Bake for about 9 to 11 minutes until golden around the edges.

7. Cookies can be kept at room temperature for about 5 days or can be stored in the refrigerator or freezer to prolong their shelf-life.

8. Enjoy as a healthy dessert, snack, or breakfast!