24 mini cookies
1 cup pumpkin or other squash (I used spaghetti squash)
1/2 cup coconut oil
2 dropper full Kal liquid Stevia
1 1/2 teaspoons cinnamon
1/8 tsp ground cloves
1/4 tsp ginger
1 teaspoon baking soda
3/4 cup almond flour
3/4 cup coconut flour
1/4 c pumpkin seeds (optional)
In a food processor combine spaghetti squash and coconut oil until warm and well Incorporated.Next add cinnamon, cloves, ginger, baking soda, and liquid Stevia.Process until well incorporated. Lastly add the two flours. Preheat oven to 325° use 1 tablespoon of cookie batter. Bake for 10-13 minutes.
Try not to eat these in one sitting. It’s not hard to do.
I preferred the pumpkin seeds in these. My husband doesn’t like nuts/seeds in his baked goods so I made both and liked them too.