When my family and I go to a get together, I make all of one of my son's treats, meals, and milk (coconut tonic) and pack them up to take with us. He has several food allergies and most of the crowd pleasing food has ingredients that would make him sick. At Thanksgiving I made a sign that said not to feed him and I pinned it to his shirt, a friendly reminder that he can't eat what everyone else is eating. I was searching for a recipe that used applesauce or some sort of puree so I could make a pumpkin cookie. I found The Spunky Coconut's
Chocolate Chip Cookies, which are gluten free, grain free, and egg free, and thought they'd be perfect to convert into pumpkin cookies.
To adapt the recipe, I used pumpkin instead of applesauce and added spices. I also topped the cookies with coconut icing. I discovered on accident that coconut cream concentrate hardened in the fridge. I had spread some on a piece of bread and Griffin didn't eat it all so I stuck it in the fridge. The next day it was like Magic Shell, only not chocolate.
The Spunky Coconut's recipe will make a great base for lots of different kinds of cookies, like molasses or gingerbread. Kelly said you can also roll out the dough and use cookie cutters. I have a gingerbread man cutter and I seriously considered using it, but I've been baking all week and decided to keep it simple. Griffin is 17 months old. He won't care if his cookies aren't shaped like little men.
1 cup pumpkin purree
6 Tbsp flax seed meal
1 tsp xanthan gum
2 Tbsp apple cider vinegar
2 tsp vanilla
1/2 tsp salt
1/2 cup honey
1/2 cup coconut oil, melted
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
2 cup almond meal (grind almonds in food processor until fine meal)
1 cup coconut flour
2 tsp baking soda
2 tsp baking powder
Preheat oven to 350.
In a mixer blend together pumpkin, flax seed meal, xanthan gum, apple cider vinegar, salt, honey, coconut oil, and spices. In a separate bowl combine almond meal, coconut flour, baking soda, and baking powder. Add flour mixture to pumpkin mixture and blend well.
Roll Tbsp size balls and flatten with hands. Lay on cookie sheet lined with parchment paper and bake for 8 to 10 minutes. Cool on wire rack or paper towel.
Icing:
1/4 cup honey
Carefully soften coconut cream concentrate in a small sauce pan over low heat. It will burn quickly so stir constantly. Add honey. Place a 1/2 tsp of icing on each cookie. It will be the consistency of play dough. With your fingers press out the dough to the edges of the cookie. When the concentrate dries completely it will create a hard icing.
Makes over 4 dozen cookies
. Instead of dumping the meat mixture into a loaf pan, I rolled them into little bite size mini-meatballs so my toddlers could pop them into their little mouths. 
