ingredients

2-1/2 cups almond flour

2 tablespoons coconut flour

3/4 cup honey

1/2 cup organic pumpkin puree

3/4 cup walnuts, chopped

1/4 cup coconut sugar

1 tablespoon vanilla

1 tablespoon palm oil

1 tablespoon coconut milk

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 +1/4 teaspoon salt

2 teaspoons pumpkin pie spice

directions

preheat the oven to 350º

in a medium size mixing bowl combine almond flour, coconut flour, baking soda, baking powder, 1/2 teaspoon of salt, pumpkin pie spice & chopped walnuts.  give it a quick stir just to get the mixing started.  set aside.

in a small saucepan, heat honey over medium-low.  once it starts to boil, set a timer for 5 minutes, keeping a close eye on it & gently swirl the pan every minute or so.

remove from heat & quickly whisk in coconut sugar, palm oil, coconut milk, 1/4 teaspoon salt, vanilla & pumpkin.  let this mixture cool for 5 minutes.

pour the pumpkin caramel sauce into the flour mixture & stir well combining completely.

form dough into balls & flatten with the palm of your hand. {wet your hands to keep the dough from sticking to your skin}

bake 10-12 minutes, allow to cool 5 minutes or so before devouring.  store leftover cookies in the fridge.