Ingredients:

• 2 cups blanched almond flour
• 1/2 cup pure pumpkin puree
• 1/4 cup coconut oil
• 2 eggs
• 1/2 tsp. salt, kosher or sea salt
• 1/2 tsp. baking soda
• 1 Tbsp. pumpkin spice blend (or 2 tsp. cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves)
• 50 drops Vanilla Crème liquid stevia, or sweeten to taste
• Unsweetened shredded coconut (optional)

Adapted from: http://www.primal-palate.com

Directions:

For Cookies:

1. Preheat oven to 350 degrees F
2. Blend all ingredients in a large mixing bowl with a hand mixer
3. On a parchment lined baking sheet, drop a spoonful of batter (about 1-1 tablespoons in size)
4. Bake for 30-35 minutes
5. Let cool and serve

For Squares:

1. Preheat oven to 350 degrees F
2. Blend all ingredients in a large mixing bowl with a hand mixer
3. Pour batter into a 9×9 inch square baking pan
4. Sprinkle with shredded unsweetened coconut
5. Bake for 30-35 minutes
6. Cool, cut, and serve