In a small sauce pan over medium heat combine the pumpkin, almond milk, agave, and cashew butter.

Stir over heat until mixture is completely smooth and starts to boil.

Remove pan from heat.

Add the gelatin and protein powder to the mixture and stir until smooth.

Stir in the pumpkin pie spice and the vanilla.

Add the dry rolled oats to a medium mixing bowl.

Pour the pumpkin mixture over the oats and stir until combined.

Add the chocolate chips and stir until combined (if you don’t want the chocolate chips to melt you will need to let the mixture cool completely before adding them).

Scoop the mixture out of the bowl (I used a regular ice cream scoop) into mounds onto a parchment lined cookie sheet.

Refrigerate cookies for at least one hour to set up. EAT!!!

Makes ~ 14 cookies.