Prep Time: 10 minutes.
Cook Time: 40 minutes.
Makes: 16 cookies.
2 cups pumpkin puree
¾ cups almond flour
½ cups shredded coconut (plus some to sprinkle over the top)
½ cups honey (plus 2 Tbsp)
1 tsp pumpkin pie spice mix
¾ tsp baking soda
¼ tsp sea salt
2 large eggs
Preheat the oven to 350 degrees.
Grease a 9×9 baking dish with coconut oil
In a mixing bowl mix all the ingredients making sure they’re clump free.
Transfer into the greased dish and smooth the top using a spatula. Sprinkle some shredded coconut over the top.
Bake for 40-45 minutes until the edges are golden.
Cool completely and chill in the fridge before cutting into squares.