Holiday-themed and guilt-free Ingredients 3 cups coconut, ﬁne shred 1 cup coconut, big ﬂake ½ cup dried cranberries, (I used apple juice sweetened ones) 1 cup honey ½ cup coconut oil 1 – 15 ounce can pumpkin pureé ½ Teaspoon cinnamon, (1 Teaspoon for a stronger cinnamon ﬂavor) 2 Teaspoons vanilla extract Instructions Assemble your dry ingredients by mixing the coconut and cranberries in a bowl. Combine the honey, coconut oil, pumpkin pureé, and cinnamon in a large saucepan. Bring the mixture to a boil and simmer stirring occasionally for 15 minutes. Remove the pumpkin mixture from the heat. Add the vanilla and the coconut mixture, stir to combine. Portion the cookies onto a parchment, (or silpat) lined baking sheet and let cool. The cookies fully set up after a couple of hours. Until then, they’re great eaten with a spoon!