I'd be lying if I told I didn't eat three of these while typing the recipe down. No, I didn't wait until breakfast either.
Makes about 3 dozen cookies (medium-sized)
Ingredients 2 2/3 c gluten free baking blend 2 flax eggs (2 tbsp flax: 6 tbsp water - set for 10 minutes) 1/2 c greek yogurt 2/3 c brewed coffee 1 tsp cinnamon 1 tsp baking soda 1/4 tsp salt 1/2 c melted coconut oil 1/2 c pumpkin puree 3/4 c chopped cashews 3/4 c chocolate chips
Directions Preheat oven to 350 degrees F. Combine all ingredients except chocolate and cashews in a large mixing bowl and stir until combined. Fold in chocolate and cashews. Roll dough into small balls and place onto greased cookie sheet (2" diameter). Using the palm of your hand, press down on the cookies until they are about 3/4" thick. Bake for about 15 minutes or until golden brown.
