Pumpkin Cookies – SUGAR-FREE, DAIRY-FREE, and GLUTEN-FREE

It’s PUMPKIN time!   
These seasonal, soft cookies are perfect for comforting you on an autumn afternoon, paired with tea or a good coffee. Plus... OBVIOUSLY, they are healthy... you're starting to know me teehee
*NO ADDED SUGAR
*GLUTEN-FREE 😍
*DAIRY-FREE

Ingredients

For the cookies:

• ¾ cup pumpkin puree (ideally homemade, or otherwise buy it canned with no added sugar... when I lack the time to prepare it myself, I buy the E.D. Smith canned version)
• 2 tsp coconut oil
• 2 eggs
• ½ tsp vanilla extract
• 1 tbsp coconut flour
• 1 tsp ground cinnamon
• 1 cup unsweetened shredded coconut
• 1/4 cup chopped 70-85% dark chocolate –optional, but recommended teehee-
• 1/4 cup walnuts or pecans
• 1 pinch pink salt

For the icing (optional, but delicious teehee)

• 1/2 cup 85% dark chocolate
• ¼ cup 70% chocolate
• 2 tbsp coconut oil

Instructions:

For the cookies:

1. Preheat the oven to 350 degrees
2. Grease with butter or line a baking sheet with parchment paper
3. In a bowl, whisk the pumpkin, coconut oil, eggs, and vanilla until combined.
4. Add the coconut flour, the pinch of pink salt, and the cinnamon and stir until smooth.
5. Add the unsweetened shredded coconut, the walnuts, and the dark chocolate and mix well.
6. Using an ice cream scoop of about 30 ml (2 tbsp), form balls of dough. Distribute them on the baking sheets, leaving 5 cm (2 in) between each. Flatten them slightly with your fingers.
7. Bake for 15 minutes until the cookies are golden brown

For the icing (optional, but delicious teehee)

1. Fill a medium saucepan with a few centimeters of water and place it on the stove over low-medium heat.
2. Place the icing ingredients in a small bowl and set this small bowl inside the saucepan.
3. Gently mix the ingredients together until the mixture is melted and smooth.
4. Pour the icing into a shallow bowl.
5. Dip each cold cookie into the chocolate, then cool immediately for 30 minutes until the icing has hardened.

Health is a lifestyle! Enjoy!