Pumpkin Choc Chip Cookies

Directions

1. Preheat oven to 350º F (180º C). Rub in a couple of tablespoons of melted coconut oil over pumpkin.
2. Roast the pumpkin for 45 minutes or until soft. Allow to cool slightly.
3. In a bowl, mix the pumpkin pieces, butter/ coconut oil, maple syrup and vanilla.
4. Stir in the flour, salt and cinnamon. Combine well to form a smooth batter.
5. Stir through the chocolate chips/ chunks.
6. Spoon tablespoon-sized rounds onto a grease-proof, paper-lined baking tray. Spread out with the back of a spoon so they are about 1cm thick.
7. Bake for about 15-20 minutes. They will still be soft and the underside should become golden brown.
8. Allow to cool completely on a wire rack before storing in an airtight container in the fridge. They are really good when they're still warm!