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1 cup honey
3/4 cups coconut oil
3/4 cups pumpkin puree (make your own, or, if using canned, be sure to read the label. There should be only one ingredient: pumpkin.)
1 1/2 cups coconut flour
2 teaspoons baking soda
1 teaspoon sea salt
1 Tablespoon cinnamon
chocolate chips (Homemade, if you are on the GAPS Diet. You can make chocolate chips by melting pure unsweetened chocolate and stirring in honey to taste. Once thoroughly blended, pour the chocolate on a parchment paper lined tray or baking sheet, and freeze. Once frozen, break chocolate into little pieces.)
Preheat oven to 350 degrees F.
Mix honey, coconut oil, pumpkin and eggs thoroughly. I use a Bosch Mixer for this. Add dry ingredients and mix thoroughly. Fold in (gently stir in by hand) chocolate chips. Scoop onto a baking sheet (I used a large 11x15 1/2" stoneware bar pan).
After scooping the dough (I used a spring-handle scoop like this) onto your baking sheet or stoneware, press the dough with your hands to smooth it and help it stick together.
Bake for about 12-17 minutes, till golden brown. If using a glass or metal baking sheet, you may need less time. If using stoneware, it may take a little longer, especially for the first batch, as the stone needs extra time to warm up. Let the cookies sit on the stone or baking sheet a few minutes, then use a mini serving spatula, to put the cookies on your cooling racks.