3/4 cup pureed organic pumpkin*
3/4 cup unsweetened organic cacao powder
3/4 cup coconut sugar or Lakanto
1 Tbsp. organic maple syrup
1/4 cup Nutive Organic Shortening
1 tsp. vanilla extract
1/4 to 1/2 cup almond flour
1/2 tsp. baking powder
dark chocolate chips (or dairy free chips if dairy is an issue)
Preheat oven to 350. Line cookie sheet with parchment paper or a silicone mat.
Put coconut sugar or Lakanto and shortening in food processor or mixer and blend on medium speed. Add pumpkin, flour, cocoa, maple syrup, vanilla, baking powder and salt and mix until blended and smooth.
Stir in chips.
Spoon onto prepared baking sheet. I used a small ice cream scoop. Bake at 350 for 12-15 minutes. All the cookies to cool on the cookie sheet before moving them to a cooling rack.
Store in an airtight container in the fridge.
*You can also substitute baked or canned organic sweet potato or even black beans!