Preparation Time: 10 minutes
- 1/2 cup coconut cream concentrate softened
- 1/2 cup pumpkin purÃ©e, packed
- 1 egg
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 3/4 teaspoon cloves
- 3/4 teaspoon ginger
- 3/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips, optional
Preheat oven to 350 degrees ÂºF.
Place the coconut cream concentrate, pumpkin and egg in a food processor and combine until smooth. Add in the sweetener, spices and salt and mix well. Place the batter in a bowl and stir in chocolate chips, if using.
Spoon the dough onto a parchment lined cookie sheet. Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove and then you will be able to press down.
Bake in preheated oven for about 15 minutes. Remove cookies and place on a cooling rack to set up. Store in an airtight container, I prefer a glass jar.
*To soften the coconut cream concentrate, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.
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