Guilt-Free Pumpkin Chocolate Oat Cookies

1. Preheat oven to 325ºF and lightly grease a baking sheet with canola oil or butter.

2. Grind oats and pecans in a food processor (similar to a coarse flour), place in the mixing bowl of your stand mixer, along with all the spices. Mix them all together and set aside.

3. Pulse dates into small pieces in the food processor. You may have to pulse in 20- to 30-second intervals a few times, then add the agave nectar to help smooth it out, since it will start to get “stuck” in the blades.

4. Add dates, pumpkin puree and vanilla extract to the “flour” mixture and mix until well combined (if you don’t have a stand mixer, this will be a workout since the dates will be really thick; if necessary, add a little more agave or some milk). Fold in chocolate chips.

5. Scoop out approximately a tablespoon of dough, roll into a ball, flatten with your palms and place on baking sheet about 1 inch apart. You can either place a pecan or chocolate chip on top.

6. Bake for approximately 15 minutes. Cool on a wire rack and enjoy.