Vegan Pumpkin Coconut Cookies

  • 1 15oz can pumpkin puree
  • 3/4 cup unsweetened applesauce
  • 3 large mashed bananas
  • 2 cups unsweetened rice milk
  • 1 16oz package of garbanzo bean flour
  • 1/3 cup brown sugar
  • 1/4  cup honey or stevia liquid equivalent
  • 1 cup of reduced fat coconut flakes, organic
  • 1/2 cup raisins
  • 1/2 cup organic chocolate chips
Preheat oven to 375. Line a large pan with parchment paper. Mix pumpkin, applesauce, bananas, milk in a large bowl.  Add flour, sugar, honey and coconut.  Mix well. Add raisins and chocolate.  Using a melon scooper, place in pan and bake 20-25 minutes, deepening on how crispy you want the cookies to be.  Store in fridge for up to a week or freezer.