These cookies are soft, moist, and taste amazing. The recipe is also very flexible. I used oat flour and desiccated coconut, but if you want to make the recipe gluten-free and paleo-friendly, you can use coconut flour too.
I also added some chia seeds, black sesame seeds, pumpkin seeds, and some chopped chocolate. This step is optional, you can add nuts, dried fruits, or just skip this part completely.
4 tablespoons pumpkin puree
2 tablespoons tahini
¼ cup oat flour
2 tablespoons coconut flour
2 tablespoons desiccated coconut
½ teaspoon baking powder
Pumpkin spice (cinnamon, nutmeg, ginger, and clove) to taste
Chopped chocolate or chocolate chips – optional
Seeds of your choice (I used chia, black sesame and pumpkin seeds) – optional