Mix pumpkin puree, canola oil, rolled oats, hazelnuts, baking powder, applesauce, cinnamon and erythritol in a bowl.
250 g pumpkin puree, 1 tablespoon canola oil, 200 g fine leaf oatmeal, 100 g ground hazelnuts, 1 tsp. baking powder, 50 g applesauce, ½ tsp. cinnamon, 30 g erythritol
Knead the ingredients either with your hands or use a hand mixer for this.
At the very end, mix in the Xucker chocolate drops.
1 tablespoon Xucker chocolate drops
Take about one tablespoon of dough per pumpkin cookie. Form small balls with your hands.
Flatten the balls slightly and place them on a baking tray lined with baking paper.