Flourless Pumpkin Coconut Butter Cookies

Servings: 15-18
Preparation Time: 10 minutes

• 1/2 cup coconut cream concentrate ^[1] softened
• 1/2 cup pumpkin purée ^[2], packed
• 1 egg ^[3]
• 1/2 cup granulated sugar
• 2 teaspoons cinnamon ^[4]
• 3/4 teaspoon cloves ^[5]
• 3/4 teaspoon ginger ^[6]
• 3/4 teaspoon nutmeg ^[7]
• 1/4 teaspoon sea salt ^[8]
• 1/2 cup dark chocolate chips ^[9], optional

Preheat oven to 350 degrees ºF.

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.

Notes
*To soften the coconut cream concentrate, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.

Kate from Highlands Ranch, CO just won $50 for this recipe and photo! Submit yours here. ^[10]