1/4 cup coconut flour
1/4 cup blanched almond flour
1/3 cup unsweetened shredded coconut, plus additional for topping
1/2 tablespoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
6 organic dates, pits removed
1/2 cup smooth organic almond butter
1 small ripe banana
1/3 cup canned organic pumpkin
2 medium eggs
1 teaspoon vanilla extract
3 to 4 ounces dark chocolate (anything over 70% cacao – and soy free), chopped – reserve some for topping cookies--I used the "Enjoy Life" brand
Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
In a small bowl whisk together coconut flour, almond flour, shredded coconut, cinnamon, baking soda, and salt. Set aside.
In a small microwave-safe bowl add pitted dates and 1 tablespoon water. Microwave on high for 30 seconds. Remove dish from microwave and mash dates into a paste using a fork or spoon.
Add the date paste to the bowl of a food processor along with almond butter, banana, pumpkin, eggs, and vanilla extract. Process until well combined. Then add dry ingredients to food processor and process until everything is incorporated. Remove blade and stir in chopped dark chocolate. The batter will be sticky.
Using a ice cream scoop or large tablespoon, scoop dough into balls and place on prepared cookie sheet. About 2″ apart. With wet fingers press gently on tops of cookies. Sprinkle additional dark chocolate and shredded coconut flakes onto the tops of cookies.
Bake cookies for 18 to 20 minutes or until cookies are golden. Allow the cookies to cool on a wire rack.
The cookies are great after they are cooled and even better the next day. If you don’t eat them all right away I would suggest storing them in a air tight container in the refrigerator.