Paleo banana spiced coconut cookies

These little gems are like mini banana nut breads in the shape of a cookie!!! Sooooo delish!!

 They may not be the prettiest cookie of all time but I promise you (and I have tried so many paleo recipes lately) these are so good and NEED to be on your Paleo baking list this holiday season! 

Ingredients:

• 1 ripe banana, mashed
• 1/3 cup pure pumpkin puree
• 1/3 cup coconut flour
• 1/3 cup unsweetened shredded coconut
• 1 tsp baking soda
• 2 tsp apple cider vinegar
• 2 tsp pure vanilla extract
• 2 Tbsp unsweetened almond butter
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp cloves
• 1/4 tsp nutmeg
• Pinch of sea salt
• 1 – 2 Tbsp water, coconut or almond milk (start w/ 1 Tbsp & add more if batter needs it, omit if batter is moist enough)
• 1 tsp coconut oil, melted
• 1 tsp raw honey, optional

(dont mind my old, nasty baking sheet... she gets wayyyyy to much use and it shows)

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a non-slip baking mat.
2. Mix all ingredients together in a medium-sized bowl.
3. Drop by spoonfuls onto the prepared baking sheet. Bake for 15-20 minutes or until golden brown and cooked through. (Note: mine took 23 minutes).
4. Remove pan from oven once done and let cookies sit on the baking sheet for a couple minutes. Then, carefully remove with a spatula and place on a cooling rack and enjoyyy!

Yields: 12-16 cookies

Paleo Pumpkin Pie Muffins

Oh my word!!! These are so amazing!! You wont even miss your regular full of crap pumpkin pie this year!!!

They are great for breakfast, Brunch, desert or whenever you feel you want a little treat!!! 

100% Paleo approved so snack away and enjoy them with out the all the guilt!!! Also, you really cant beat them at around 130 calories a muffin!!!!

Annnnnnd my kids LOVE them too!!!

INGREDIENTS

1/2 cup coconut flour
2 teaspoons pumpkin pie spice (if you don't have pumpkin pie spice like myself, you can use 1/8 tsp of cloves, 1/2 tsp cinnamon and 1/2 tsp of nutmeg)
1/2 teaspoon baking powder
3/4 cup pumpkin puree
1/2 cup coconut oil, melted
6 eggs
2 teaspoons organic vanilla
1/4 cup raw honey, melted
3 tablespoons walnuts, chopped

DIRECTIONS

1. Preheat the oven to 400°F. Sift the coconut flour, pumpkin pie spice, and baking powder together.
2. In a separate bowl, mix all remaining ingredients, except for the walnuts, until well blended. Add the sifted flour mixture to the pumpkin puree mixture, and mix well until smooth.
3. Divide the batter between muffin pans, and sprinkle with walnuts.
4. Bake for 18 to 20 minutes or until done. (I used jumbo muffin tins so, I could make these almost like a meal in the morning. The cook time for the big ol' jumbo tins are 25 minutes.)