Ingredients

• 1/2 cup coconut flour Ingredients
• 1/4 cup almond meal (ground almonds / almond flour) Ingredients
• 2 scoops Genuine Health Gut Superfoods Powder or 2 more tbsp almond meal Ingredients
• 1 tbsp ground cinnamon Ingredients
• 1 tsp ground ginger Ingredients
• 1/2 tsp ground nutmeg Ingredients
• 1/4 tsp ground cloves Ingredients
• 4 eggs Ingredients
• 1/2 cup coconut oil, melted* Ingredients
• 2/3 cup pumpkin puree Ingredients
• 1/4-1/2 cup real maple syrup Ingredients
• 1 tsp vanilla extract Ingredients

Instructions

1. Preheat oven to 350F degrees. Grease a cookie sheet or line one with parchment paper.
2. Combine all the dry ingredients into a large bowl and set aside.
3. Combine wet ingredients into a bowl.
4. Combine the wet and dry ingredients together. Let the batter sit for 5 minutes. This is an important step because the coconut flour needs time to absorb the moisture.
5. Place by small spoonful the batter onto cookie sheet. If you've made these cookies with homemade pumpkin puree the batter will be thick and may not easily drop on to the cookie sheet. Just press down the batter with your fingers when you place it on the cookie sheet. They will still be nice and soft.
6. Bake for 15-20 minutes. I used my convection oven setting and they were done at 15 minutes, but add 5 more minutes if you don't have a convection oven.
7. Let cool a few minutes before transferring to a cooling rack because they will be soft. They freeze well and refrigerate them to keep longer.