Preheat oven to 350 degrees F (180 degrees C). Grease a cookie sheet or line one with parchment paper.
Coconut Flour (1/2 cup)
Almond Meal (1/4 cup)
Almond Meal (2 Tbsp)
Ground Cinnamon (1 Tbsp)
Ground Ginger (1 tsp)
Ground Nutmeg (1/2 tsp)
Ground Cloves (1/4 tsp)
into a large bowl and set aside.
Coconut Oil (1/2 cup)
Canned Pumpkin Purée (2/3 cup)
Maple Syrup (1/4 cup)
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!