In a bowl combine baking powder, pumpkin seed flour and flax seed meal. Whisk to blend and set aside.
In a large mixing bowl whisk together butter and cream cheese until smooth. Add xylitol, egg and vanilla and whisk very well, until absorbed. Fold cocoa powder and the pumpkin and flax mixture into the batter. At the end gradually add the coconut flour. Make a soft dough and leave it to rest for 30 minutes in the fridge, covered.
Preheat oven to 360 degrees F/ 180 degrees C. Line two large baking tins with parchment paper.
Make walnut size balls out of the dough and then press them gently to make them flat. Arrange the cookies into the prepared tins.
Bake for 10-12 minutes or until the edges start becoming darker.
Add the coconut flour carefully to avoid making the dough too thick. If you realise you don’t need the whole quantity, don’t use it.
You can skip the pumpkin seeds flour and add additional 2 tbs flax seed flour.
Resting time is not mandatory but is highly recommended.