Pumpkin Bread And Soft Pumpkin Cookies

• 4 tablespoons melted coconut oil
• 1 1/2 cups sorghum flour
• 1/2 cup tapioca starch
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 3/4 cup coconut sugar (granules)
• 1 15oz can organic pumpkin
• 1/4 cup coconut nectar
• 1 teaspoon vanilla extract

1. Preheat oven to 325. Bring a small pot of water to boil if you need to melt the coconut oil. When the water comes to a boil, add the coconut oil jar to the pot of water (removed from the heat, do not put the jar in the pot while it's on the burner) and let it melt.
2. Mix dry ingredients together in a large bowl.
3. Add the pumpkin, coconut nectar and vanilla. When most of the coconut oil is softened, or there's at least a good amount of liquid at the bottom of the jar, pour 4 tablespoons of melted oil into the mixture.
4. Stir everything to fully combine.
5. Pour into greased (with coconut oil) bread pan and cook for 30 minutes.
6. To make cookies: place spoonfuls on a baking sheet and bake for 10-12 minutes.
7. The cookies are done after 10-15 minutes. The bottoms should be firm but I like them best when the tops are still fairly soft, but you may like them well-cooked.

coconut oil, sorghum flour, tapioca starch, baking powder, salt, coconut sugar, pumpkin, coconut nectar, vanilla

Taken from www.epicurious.com/recipes/member/views/pumpkin-bread-and-soft-pumpkin-cookies-52551671 (may not work)