Full of pumpkin goodness and fall flavors, these cookies taste like oatmeal, but they're grain-free!
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What I used:
I made homemade coconut butter by blending 2 cups of shredded coconut in a food processor until liquefied (about 20-30 minutes), scraping down the sides as needed.
Or use store-bought Coconut Butter
(also called Coconut Manna). Warm the jar in a bowl of hot water to soften, or microwave for 30-60 seconds and be sure to stir each time before using.
These are best served same-day for the optimal texture. Store these in the refrigerator, lined with paper towels in between to absorb the extra moisture. They're also delicious from the freezer.
These cookies will get soft after being stored. To serve after storing, heat them in a toaster oven @ 350 for about 5 minutes OR on a dry skillet over medium until they crisp back up. (Careful not to burn the bottoms. Just keep an eye on them.) :)
To make these, I adapted one of my favorite cookie recipes EVER-- these chocolate chip cookies
! - and transformed them to be full of FALL yumminess.