Ingredients

1 cup almond flour (grind soaked and dehydrated almonds into a flour or store bought almond flour)
1/3 cup coconut flour
1/3 cup pureed pumpkin, sweet potato or winter squash (pre-cooked)
3 tsp. baking powder
1/2 tsp. mineral salt
1/8 - 1/4 cup GROUND coconut sugar or Sweetener of choice
3 Tbsp. GROUND chia (replaces egg)
1 cup filtered water
2 Tbsp. virgin virgin coconut oil, melted

Directions

Preheat oven to 350 degrees.
Whisk almond flour, coconut flour, coconut sugar, baking powder, and salt in a large mixing bowl.
Whisk ground chia and water in a separate bowl. Add the pumpkin or sweet potato and oil and whisk again.
Pour wet ingredients into dry and mix well.
Shape 10-12 heart biscuits onto a lined cookie sheet.
Bake for 18-22 minutes or until lightly browned.
Cool and serve with honey butter.