Pumpkin Cookies

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2/3 cup Raw Honey
2/3 cup grass fed Butter or Coconut Oil
2 free range Eggs
2 TBSP.  GAPS legal Vanilla
2/3 cup Pumpkin puree (hand prepared)
4 cups Almond Flour
4 TBSP. Coconut Flour
2 teasp. Baking Soda
2 teasp. Cinnamon
1 teasp. sea salt
1/4 teasp. All Spice
1/4 teasp. Nutmeg
1/4 teasp. ground Cloves
1/4 teasp. ground Ginger
1 cup Raisins (optional)
1/2 cup chopped Pecans (optional)

Mix all wet ingredients together in a large bowl with immersion blender or blender.
Add dry ingredients and continue to mix well with immersion blender or blender.
Fold in raisins and pecans to batter by hand.
Place batter onto parchment covered cookie sheet.
(I used a 2 TBSP. scoop and flattened slightly with the back of teaspoon.)
Bake 9-12 minutes in a 350 degree oven.  Enjoy!!!

This is a soft cookie.  Store in airtight container in refrigerator.

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