Prep time: 15 mins Cook time: 10 mins Total time: 35 mins Serves: 10-12Ingredients: • ¾ cup pumpkin puree • 1 medium banana (pureed) • ½ cup tapioca flour • 1 tsp cinnamon • ¼ tsp sea salt • ½ tsp baking soda • 1 tbsp coconut butter • 2 tbsp coconut flour • ¼ tsp apple cider vinegar • 5-7 chopped dates (optional) or chocolate chips • 1 tsp pumpkin pie spice (optional)
Preparation: 1. Pre-heat the oven to 350°. Use a blender, food processor or stick blender to mix all ingredients except the dates. 2. Chop the dates finely. Add the dates to the batter and stir gently with a spoon. 3. Place parchment paper on a cookie sheet (you need parchment paper or else the cookies might stick). Spoon out a heaping spoonful of batter and place on the cookie sheet. The batter will be more moist than regular cookie dough. Use the spoon to shape the batter into a flat circle cookie shape. Repeat until all of the batter is out. 4. Bake the cookies at 350° for about 10 minutes or until a toothpick inserted comes out clean. 5. Enjoy!