Soft and thick cookies that make a healthy breakfast treat!
Add the pumpkin, almond butter, maple syrup, and vanilla extract to a large bowl and stir with a wooden spoon to combine. Stir in the oats, almond flour, whole wheat flour, pumpkin pie spice, baking soda, and salt until well combined. Refrigerate for 10 minutes. Use a large cookie scoop to drop balls of dough on a parchment lined baking sheet. Shape the balls into a heart. The dough will be fairly sticky, but workable. Bake at 350 degrees for exactly 11 minutes. Cool before serving. Store covered for up to 1 week.