The sweetness of pumpkin and the rich flavor of almond butter come together in this simple, pet-friendly dessert.
1/4 cup coconut flour
1 egg 1/2 cup canned or cooked pumpkin
1 Tbsp. almond butter
2 Tbsp. coconut oil
Dash of cinnamon, ginger, or clove (optional)
Procedure: 1. Mix all the ingredients together, and then form into small 1 to 2-inch cookies.
2. Place on a greased cookie sheet and bake at 325°F for 30 minutes.
Store extra portions in the freezer or refrigerator and consume within one week. If stored in the freezer, this can stay fresh for up to three months.