These seasonal cookies are all natural and gluten-, egg-, and dairy-free. The only fancy ingredient is the stevia. You could use splenda as well, but the honey is essential for binding. You could use butter in place of the shortening if you do dairy.

Photos and more info at my blog!

Soft but not cakey with a hint of pumpkin and spice. Enjoy!

Pumpkin Chip Cookies (Dairy-Free, Egg-Free)

Yields sixteen cookies

Ingredients:
2 tablespoons non-hydrogenated shortening (I use Spectrum organic)
2 tablespoons raw honey
1/4 cup pumpkin puree
1/2 teaspoon pure vanilla
1 cup almond flour
1/4 cup unsweetened coconut, pulsed into a meal
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
1-2 teaspoons cinnamon
Dash of nutmeg
3 squares Lindt 70% chocolate, broken into chunks
1/2 cup chopped toasted pecans or walnuts (optional)
Big pinch sea salt

Preparation:
Preheat oven to 275 degrees.

Pulse coconut until it forms a coarse flour (using flat blade in Magic Bullet). Level off 1/4 cup. Pulse chopped almonds into a meal if you don’t have pre-ground almond flour. Break chocolate into chunks with your fingers. Melt shortening. Whisk in honey, pumpkin puree, and vanilla until smooth. Stir in dry ingredients, excluding chocolate, until dough forms a smooth paste. Mix in chocolate chunks. Dollop with a tablespoon onto greased aluminum foil or parchment paper, spreading and patting into flat cookie shapes. Bake for 13 minutes, then move cookie sheet to top oven rack and bake for 2-3 more minutes. Let cool completely on cookie sheet. Store in plastic baggies lined with paper towels.

~3.5g net carbs per cookie (without nuts)