Pumpkin Spice Cookies You Can Actually Eat! (Paleo, AIP, GAPS, V)

By seamline

Ingredients

• 1 1/2 cups pumpkin or butternut squash puree (*bake squash then scoop out flesh)
• 1 cup coconut flakes
• 1/3 cup coconut oil
• 1/3 cup coconut flour
• 2 tsp pumpkin pie Spice (AIP: use 1 1/2 tsp cinnamon and 3/4 tsp ginger)
• 1/2 cup maple syrup or honey
• 1 tbsp molasses (omit if GAPS)

Preparation

Step 1

1. Preheat oven to 350' and line cookie sheet with parchment paper.

2. Toss everything into a food processor and process until well blended.

3. Scoop out in even amounts and flatten. **Libby's note: I really find this ice cream scoop easy to use as nothing sticks to it and everything is evenly sized.

4. Bake for 30 minutes. If you really want a crisper cookie, this is where you turn off the oven and allow the cookies to rest for an additional 30 mins. Otherwise, remove them after 30 mins and cool on a rack.

5. Store uncovered if you'd like a hard cookie, and covered if you'd like it softer.