1cupold-fashioned rolled oatsgluten-free if desired
1/4cupalmond meal/flour
2tablespoonscoconut sugar or brown sugar
1/2cupunsweetened shredded coconutI used finely shredded coconut
1teaspoonbaking soda
1teaspoonpumpkin spiceif you don’t have this, sub in cinnamon
2pinchessalt
2tablespoons100% raw local honeyif vegan, substitute with 2 tablespoons coconut sugar or maple syrup
1cupcanned pumpkin puree
1/4cupcoconut oilother oils would work, applesauce could also be substituted, although results may vary with this substitution
1/3cupmini chocolate chipsI use Enjoy Life brand, which are vegan and gluten-free
Instructions
Preheat oven to 350 degrees F and prepare baking sheet with a non-stick spray or oil.
Mix dry ingredients in a medium to large bowl.
Stir in wet ingredients and then chocolate chips.
Spoon out 1-2 tablespoons cookie batter on baking sheet. For a flatter cookie, press batter down and shape with fingers.
Bake 10-12 minutes.
After baking allow cookies to cool for about 10 mins and then transfer them onto a cooling rack and cool completely. They are very soft and if you don’t allow them to cool completely they will crumble.
Notes
Cookie freeze really well so don't be afraid to make these ahead and keep a stash.