• Preheat the oven to 350°F(180°C). Line a cookie sheet with parchment paper and oil with coconut oil. Set aside.
• In a large bowl, stir peanut butter, pumpkin puree, maple syrup, and vanilla extract until smooth.
• Stir in cinnamon, ginger, nutmeg, baking soda, and oat flour until a sticky dough forms.
• Set aside for 10 minutes to give the oat fiber time to absorb the liquid in the batter.
• Now the batter should be moist but easy to grab and roll into balls. If it's too runny, add a bit more oat flour, 1 tablespoon at a time up to 3 tablespoons extra to keep the cookies moist and soft.
• Slightly oil or wet hands, scoop out 2 tablespoons of batter and roll into a ball.
• Place each cookie dough ball onto the prepared tray, leaving 1 thumb of space between each cookie. They don't spread in the oven, but it makes it easier to remove from the baking sheet later on.
• Using the back of a fork, press down the cookies twice, in opposite directions to form a crisscross shape on top of the cookies.
• Bake for 12-15 minutes or until golden brown and dry on top and edges - they are still very soft to the touch, and that's normal.
• Cool completely on the baking sheet for about 45 minutes. Then slide a spatula under the cookie and let them cool down on a rack for 1 hour. The cookies should be soft and moist in the center and crisp slightly on the edges.

Storage

• Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw at room temperature.