Chocolate Coconut Protein Cookies

Directions

1. 1
   Preheat the oven to 350ºF and line a 9x9 baking pan with parchment paper.
2. 2
   In a large mixing bowl, combine the tahini, pumpkin, coconut sugar, eggs, baking soda, salt, cinnamon, ginger and nutmeg, and stir well to create a smooth, runny batter.
3. 3
   Pour the batter into the baking pan and prepare the topping.
4. 4
   Sprinkle chopped pecans on top of the batter.
5. 5
   Bake the bars for about 20 - 22 minutes, until the top is firm and lightly golden. Allow to cool completely before slicing and serving. Store leftovers in an airtight container in the fridge for up to 1 week.