This recipe was adapted from one of my favorite bloggers, The Sunday Baker, she is always posting some delicious recipes so definitely check her out! I came across this one and modified it a bit but either way you make them, they are delicious! You can also add in cranberries for an added bonus. 

White Chocolate Pumpkin Cookies {Gluten Free}
Prep Time: 15 minutes
Bake Time: 15 minutes
Servings: 24 cookies

Ingredients:

• ¾ cup of oats (certified gluten free)
• 1 cup oat flour (I used the same oats as above and place in the blender and blend until flour like consistency – works great!)
• ¼ cup ground cashews (can use blender or food processor)
• ¾ tsp. cinnamon
• ¼ tsp. nutmeg
• ½ tsp. baking soda
• ½ tsp. baking powder
• dash of salt
• ¼ cup pure maple syrup
• 1/8 cup raw organic honey
• ½ cup pumpkin puree
• 1 egg white
• ½ tsp. vanilla
• ½ cup white chocolate chips
• ½ cup of dried cranberries (optional)

Directions:
Preheat oven to 350 degrees.

Combine all dry ingredients in a large bowl (oats, oat flour, cashews, cinnamon, nutmeg, soda, powder, and salt).  In a separate bowl combine the wet ingredients (syrup, honey, pumpkin puree, egg white, vanilla) and mix well.  Add wet ingredients to dry ingredients.   Add in white chocolate chips and cranberries and mix well. 

Line a cookie sheet with wax/parchment paper and using a large spoon, place scoopful of batter onto the cookie sheet.  Bake for approximately 7 minutes (half-way through) and remove cookies and flatten with the back of a spoon, continue backing for another 7-8 minutes or until cookies are golden brown.  Let cool and enjoy!