Ingredients:
2 tablespoons non-hydrogenated shortening (I use Coconut Oil, you could also use unsalted butter. Crisco is poison.)
2 tablespoons raw honey
1/2 cup canned pumpkin
1/2 teaspoon pure vanilla
1 cup almond flour
1/4 cup unsweetened coconut, pulsed into a meal
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/8 teaspoon of nutmeg
3 squares Lindt 70% chocolate, broken into chunks
1/2 cup chopped toasted pecans or walnuts (optional)
1/8 teaspoon sea salt
Preparation:
Preheat oven to 275 degrees.
Pulse coconut until it forms a coarse flour.
Pulse chopped almonds into a meal if you don’t have pre-ground almond flour.
Break chocolate into chunks with your fingers.
Melt shortening, whisk in honey, pumpkin puree, and vanilla until smooth.
Stir in dry ingredients, excluding chocolate, until dough forms a smooth paste.
Mix in chocolate chunks.
Dollop with a tablespoon onto greased aluminum foil or parchment paper, spreading and patting into flat cookie shapes (these don't spread).
Bake for 15 minutes, then move cookie sheet to top oven rack and bake for 5 more minutes.
Let cool completely on cookie sheet.
Store in plastic baggies lined with paper towels.
Makes approx. 16 cookies
Approx. Zone Blocks per serving: <0.5P 0.5C 3F
According to FitDay.com: Calories 1,746 Protein: 39.2g Carbohydrate: 94.8g (32.3g fibre = 62.5g net carbs) Fat: 150.0g
Thanks to HealthyIndulgences.com for this idea and picture.
The information contained in this post is provided for general informational purposes only. It is not intended as and should not be relied upon as medical advice. The information may not apply to you and before you use any of the information provided in the site, you should contact a qualified medical, dietary, fitness or other appropriate professional. If you utilize any information provided in this post, you do so at your own risk and you specifically waive any right to make any claim against Element CrossFit, its officers, directors, employees or representatives as the result of the use of such information.
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