Preheat oven to 350. Line a large cookie sheet with parchment paper.
In a mixing bowl, combine the first 6 ingredients (flour to baking soda). Add ½ to 1 teaspoon *more* pumpkin spice, if you want them extra pumpkin-y.
In another bowl, whisk together the wet ingredients.
Pour wet over dry and mix thoroughly.
Use a 1 Tbs cookie scoop to place dough on cookie sheet. Optional - roll balls with your hands to smooth out. Flatten with a spatula.
Bake for 12-14 min, until lightly golden. Let cool for 10 minutes before removing.
ENJOY!
Notes
Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). What I used:Shredded Coconut 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.Almond FlourTo make these, I adapted one of my favorite cookie recipes EVER-- these chocolate chip cookies! - and transformed them to be full of FALL yumminess.