Soft and Chewy Pumpkin Spice Cookies

Preheat oven to 350 degrees F (180 degrees C). Grease a cookie sheet or line one with parchment paper.

Combine Coconut Flour (1/2 cup), Almond Meal (4 Tbsp), Almond Meal (2 Tbsp), Simply Organic Cinnamon, Ground (1 Tbsp), Simply Organic Ginger Root, Ground (1 tsp), Simply Organic Nutmeg, Ground (1/2 tsp), andGround Cloves (1/4 tsp) into a large bowl and set aside.

Combine Eggland's Best Classic Eggs (4), Coconut Oil (1/2 cup), Canned Pumpkin Purée (2/3 cup), Maple Syrup (4 Tbsp), andSimply Organic Vanilla Extract (1 tsp) into a bowl.

Combine the wet and dry ingredients together, then let the batter sit for 5 minutes. This is an important step because the coconut flour needs time to absorb the moisture.

Place by small spoonful the batter onto cookie sheet.

Bake for 12-17 minutes. I used my convection oven setting and they were done at 12 minutes, but add 5 more minutes if you don't have a convection oven.

Let cool a few minutes before transferring to a cooling rack because they will be soft. They freeze well and refrigerate them to keep longer. Enjoy!