Holiday-themed and guilt-free
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
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!