- ¼ cup coconut flour
- ¼ cup arrowroot powder
- ½ teaspoon pumpkin spice or cinnamon
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ¼ cup ghee
- ¼ cup coconut shortening
- ¼ cup canned pumpkin puree
- just over ¼ cup honey (gluten-free)
- ½ cup dairy-free, gluten-free chocolate chips (Lilly’s or Enjoy Life)
- In a food processor, combine flours, pumpkin pie spice, salt, and baking soda.
- Pulse in ghee, coconut shortening, pumpkin puree, and honey until you see a dough form.
- Take off the top and scrape down the sides of the cuisinart to incorporate ingredients, pulse again.
- Remove blade from food processor and stir in chocolate chips by hand.
- Scoop dough (one heaping tablespoon) at a time onto a parchment lined baking sheet.
- Keep balls of dough tall and round, don’t press down too flat.
- Bake at 350° for 15 minutes (or until golden brown).
- Let them cool before handling.
*Remove chocolate if you are sensitive or use the Auto-Immune Paleo diet.
The information on this website is for informational purposes only. This information is never meant to replace the advice of a licensed physician. Kristin Stevenson is a nutrition consultant. She is not a licensed medical professional and does not claim to be so. The information presented is not meant to diagnose, treat or cure any medical condition. If you suffer from any medical condition, you are encouraged to consult a medical doctor. When starting any nutrition or supplement program, you are encouraged to inform your family doctor first.