Ingredients

The following ingredients have 9 Servings
  • 1 cup old-fashioned rolled oats (gluten-free if desired)
  • 1/4 cup almond meal/flour
  • 2 tablespoons coconut sugar or brown sugar
  • 1/2 cup unsweetened shredded coconut (I used finely shredded coconut)
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin spice (if you don’t have this, sub in cinnamon)
  • 2 pinches salt
  • 2 tablespoons 100% raw local honey (if vegan, substitute with 2 tablespoons coconut sugar or maple syrup)
  • 1 cup canned pumpkin puree
  • 1/4 cup coconut oil (other oils would work, applesauce could also be substituted, although results may vary with this substitution)
  • 1/3 cup mini chocolate chips (I use Enjoy Life brand, which are vegan and gluten-free)

Instruction

  • Preheat oven to 350 degrees F and prepare baking sheet with a non-stick spray or oil.
  • Mix dry ingredients in a medium to large bowl.
  • Stir in wet ingredients and then chocolate chips.
  • Spoon out 1-2 tablespoons cookie batter on baking sheet. For a flatter cookie, press batter down and shape with fingers.
  • Bake 10-12 minutes.
  • After baking allow cookies to cool for about 10 mins and then transfer them onto a cooling rack and cool completely. They are very soft and if you don’t allow them to cool completely they will crumble.