Directions
Preheat your oven to 350°F / 175°C.
Line two large cookie sheets with parchment paper.
In a large bowl, whisk together the wet : pumpkin puree, melted coconut oil, eggs, and vanilla extract until smooth and well combined.
In a separate, smaller bowl, stir together the dry : ground cinnamon, shredded coconut, and coconut flour.
Add the dry ingredient mixture to the wet and stir until just combined.
Do not overmix. The dough will be thick and sticky.
Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
Bake for 15 minutes, or until the edges are lightly golden and the centers are set.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
