Creatively Lu's Healthy Pumpkin, Chocolate Chip Breakfast Cookies

Yields: 12 large cookies
1/4 c. canned pumpkin
1/2 c. almond butter
1/2 c. honey
1 t. vanilla
3/4 c. almond flour*
1/4 t. baking soda
1/4 t. pumpkin pie spice*
1/2 c. semi-sweet chocolate chips*
1/2 c. pecans*
1/4 c. coconut flakes*

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper* 
  2.  Combine wet ingredients (pumpkin to vanilla) in a medium-size bowl and whisk well.
  3. Slowly whisk in the dry ingredients into the bowl, until just combined (flour to pumpkin pie spice).Fold in chips, nuts, and coconut flakes.
  4.  Drop spoonfuls* of your cookie mixture onto baking sheets. Flatten each ball with the palm of your hand or spatula. 
  5. Bake cookies for approximately 12-15 minutes*
  6. Allow cookies to cool on sheet for 5 minutes before transferring to a wire cooling rack. 

*You can use any flour- whole wheat, all purpose, flaxseed meal, coconut...
*You can use any form of nut butter, or try Nutella for a more chocolately cookie that is perfect with your morning coffee.
*You can use dark chocolate chips, peanut butter chocolate chips, whatever you want, or substitute for cranberries
* You can use any kind of nuts. I've added almond slivers, walnuts, or left nuts out completely
*optional or sub for rolled oats for a heartier cookie.
*An ice cream scoop works best
*You want the cookies to be slightly browned. It is better to undercook then overcook these kind of cookies.