>Gluten Free Pumpkin Coconut Cookies

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Ingredients

Makes about 10 cookies

2/3 cup garbanzo bean flour

1/3 cup rolled oats

3 tbsp egg whites

1 pinch salt

1 tbsp ground flax

2 tsp honey

2 tsp stevia

1 tsp vanilla extract

1/3 cup pumpkin

1/4 cup unsweetened shredded coconut

Chocolate chips (a handful)

How To

Pre-heat oven to 325. Combine all ingredients in a small mixing bowl, taste and adjust honey and sugar content as desired (they aren’t that sweet). Drop onto a parchment paper coated baking sheet and bake for 10-12 minutes.

**I’m pretty sure you could just leave the egg out of this if you want it vegan, the pumpkin should hold them together**

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4 responses to “>Gluten Free Pumpkin Coconut Cookies

  1. >Yum these sound so good! I love pumpkin in cookies!

  2. >Ooh these look amazing! Just got some chickpea flour too =D

  3. >Mmm these look SO YUMMY!! Any cookie, especially one with chocolate chips, is a winner in my book!! 😀

  4. >Uhh…YUM?!! I am seriously ALL over these later tonight! I've been wanting to bake but I'm all out of almond milk…yay for milkless cookies!

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