Chocolate Chip Pumpkin Bites

11 Dec

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Like my Maple Coconut Macaroons, this recipe of mine first appeared on my boyfriend’s site, The FreeRange Human – but now I can give it a proper home! This recipe started as a tribute to a favorite treat from back in the day, and I think the paleo version is just as good!
INGREDIENTS

Dry:
2 cups Coconut Flour
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt

Wet:
1 cup palm shortening
1 cup maple syrup
1 cup pumpkin puree
6 eggs
1 tsp vanilla

1 10-oz bag Good Life Chocolate Chips
Optional: 1 cup chopped walnuts

DIRECTIONS
Preheat oven to 350°.

In a mixer, cream together wet ingredients. The palm shortening will not completely bind, which is normal.

Sift together dry ingredients in a separate bowl.

Using ½ C at a time, add dry ingredients to the wet batter and continue mixing. The batter will turn very dense.

Once all of the flour mixture is combined into the wet batter, add in the chocolate chips. If adding walnuts, add them in here.

Spoon batter onto a greased cookie sheet. Bake for 15 minutes. Let cool on pan for 5 minutes before moving to wire racks to cool completely.

Cover & store in the refrigerator. Best enjoyed at room temperature.

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