Pumpkin Cookies

Recipe

• ¼ (cup) coconut oil

• ⅓ (cup) palm sugar

• ⅓ (cup) cane sugar

• ½ (cup) pumpkin puree

• ½ (tsp) vanilla

• 1 ¼ (cup) gluten-free (or all purpose flour)

• 1 (tsp) baking powder

• 1 (tsp) pumpkin pie spice

• ¼ (tsp) salt

Directions

1. Whisk together pumpkin, coconut oil, palm sugar, cane sugar, and vanilla.

2. Add dry ingredients and mix to form a dough.

3. Roll out dough between two sheets of wax paper to about ¼ inch thickness and cute with a cookie cutter.

4. Freeze for 15 min after cutting to make them easier to transfer to the pan.

5. Bake for 12-14 min at 350 degree. Cool completely before frosting.