This is a pumpkin spice cookie you can make any time of year! The pumpkin is great for fiber, complex slow-burning carbs, vitamin B6, and zinc. Oat flour is another great fiber and whole grain to support progesterone and serotonin production. The ginger aids in digestion, and the nutmeg is wonderful for helping detoxify the liver.

Ingredients

• 1 3/4 cup oat flour

• 1/4 cup coconut flour

• 1 tsp cinnamon

• 1 tsp salt

• 3/4 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp nutmeg

• 1/4 tsp ginger

• 1/2 cup pumpkin puree (not pumpkin pie filling)

• 1/3 cup maple syrup

• 1/4 cup coconut oil, melted

• 3 Tbsp cashew butter

• 1 1/2 tsp vanilla extract

• 1/3 cup dark chocolate chips (I love Hu chocolate brand because they don’t use any refined sugars)

• 1/3 cup raw pumpkin seeds (can chop, but I’m lazy and don’t!)

Instructions

• Preheat oven to 350 degrees

• Line the baking sheet with parchment paper or silicone baking mats

• whisk together the flour, spices, baking powder, and baking soda.

• Combine pumpkin, maple syrup, oil, cashew butter, and vanilla. Pour the flour mix into the wet and mix well.

• Fold in the chocolate chips and pumpkin seeds.

• Scoop out about 2 Tbsp of dough into your hands and roll into a ball. Place on the baking sheet and gently flatten until they are 1/4” thick. Repeat.

• Bake for 18 minutes, or until the edges are golden brown. Transfer to a cooling rack.

• Enjoy!!!