Pumpkin Coconut Flour Cookies (grain free)

By á-178187

Chocolate chips are optional (but always appreciated).

Ingredients

• 2/3 cup coconut flour (2 3/4oz)
• 1/3 cup arrowroot starch (1 1/4oz) (or tapicoa starch)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup coconut sugar (or any sugar of your liking)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice (we used canned pumpkin)
• 1/2 cup pumpkin puree (4oz)
• 1/3 cup chocolate chips
• 4 tablespoons coconut oil, liquid
• 4 tablespoons coconut butter, softened (or real butter, ghee or vegan butter)
• 3-4 tablespoons water

Details

Servings 20
Preparation time 10mins
Cooking time 25mins
Adapted from purelytwins.com

Preparation

Step 1

1. Have all ingredients out to room temperature.

2. Pre-heat oven to 350 degrees.

3. In a large bowl, place all your dry ingredients. Stir.

4. Add in your chocolate chips and stir.

5. Next add in your softened (liquid) coconut butter, coconut oil and pumpkin puree.

6. Stir.

7. End with adding in your water until the batter starts holding together. You want it to be on the thick side. Press cookies down if you want thin cookies.

8. Scoop onto cookie sheets.

9. We got about 20-21 cookies, all depends on your size scooper.

10. Bake for 14-16 minutes.

11. Cool before removing from cookie sheets.