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Im going to make these today...let you ladies know how they are. If you havent noticed all the recipes i find are gluten free too!
Yields twenty cookies. 3.5 net carbs per cookie!
2 tablespoons butter or non-hydrogenated shortening (I use Spectrum organic)
2 tablespoons honey
1/2 cup pumpkin puree
1/2 teaspoon pure vanilla
1 cup almond flour
1/4 cup unsweetened coconut
1/2 teaspoon baking powder
1/4 teaspoon pure stevia extract (NuNaturals)
2 teaspoons cinnamon
Dash of nutmeg
1/8 teaspoon sea salt
3 squares Lindt 70% chocolate, broken into chunks
1/2 cup chopped toasted pecans or walnuts (optional)
Preheat oven to 275 degrees.
Pulse coconut until it forms a coarse flour (using flat blade in Magic Bullet). Level off 1/4 cup. Pulse chopped almonds into a meal if you don’t have pre-ground almond flour. Break chocolate into chunks with your fingers. Melt shortening. Whisk in honey, pumpkin puree, and vanilla until smooth. Stir in dry ingredients, excluding chocolate, until dough forms a smooth paste. Mix in chocolate chunks. Dollop with a tablespoon onto greased aluminum foil or parchment paper, spreading and patting into flat cookie shapes. Bake for 15 minutes, then move cookie sheet to top oven rack and bake for 5 more minutes. Let cool completely on cookie sheet. Store in plastic baggies lined with paper towels.
Thank you Mom2*Lauryn*Jacob* for my gorgeous siggie!