Ingredients:
2 cups unsweetened shredded coconut
1 tsp allspice
1.5 tsp cinnamon
0.5 tsp nutmeg
1 Tbsp coconut flour
1/8 tsp salt
1/8 tsp baking soda
¾ cup roasted spaghetti squash puree
¼ cup coconut oil melted (should add 1 Tbsp to help hold together better)
10 drops stevia
1 tsp vanilla extract
Directions:
Preheat oven to 350
In a medium-large bowl, mix the first seven dry ingredients: shredded coconut, spices, coconut flour, salt, baking soda
In a separate bowl, mix the last four wet ingredients, then combine with the shredded coconut mixture
Scoop dough with a rounded Tbsp measure, packing in well to help it hold together. Then, place on a parchment-lined cookie sheet. And repeat until dough is gone. NOTE: You may need to clean the spoon or your hands a few times through. You may try greasing the spoon too.
Place in the oven with a second cookie sheet underneath to help keep the bottoms from burning.
Bake at 350 for about 18-20 minutes or until lightly golden.
Take out and allow to cool for at least 5 minutes before moving from the pan or they will ball apart.
