Game-Changing Pumpkin Cookies (Gluten-Free, Dairy-Free)
February 26, 2020
Category
Uncategorized
Persons
36
Serving Size
1 cookie
Cook Time
20 minutes
Total Time
20 minutes
Ingredients
- Cookie Batter
- 1 Cup Pumpkin Puree
- 2 ½ Cups Coconut Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon Ground
- 1/2 teaspoon Clove Ground
- ½ teaspoon Nutmeg Ground
- ½ teaspoon Pink Himalayan Sea Salt
- 1 Tablespoon Flax Seed Ground
- 2 Tablespoons Chia Seed
- 2 teaspoons Pure Vanilla
- 2 Cups Applesauce (cinnamon flavored)
- 1 Egg
- 1 Cup Vegan Butter
- Honey Buttercream Topping
- ½ Cup Honey Raw & Local
- 2 Tablespoons Maple Syrup
- 2 teaspoons Pure Vanilla
- 3 Tablespoons Coconut Milk
- ½ Cup Vegan Butter
Instructions
- Preheat oven to 350 degrees. In a large bowl combine pumpkin, applesauce, egg, vanilla, and butter. Mix well. In a small separate bowl combine flour, baking soda and powder, cinnamon, clove, sea salt, chia seeds, flax, and nutmeg. Mix well and slowly incorporate dry ingredients into the large bowl containing the wet ingredients (I usually add about 1 cup at a time). Once ingredients are incorporated well, grease cookie sheet (I used coconut oil) or use a nonstick option (parchment paper). Place in oven to bake for 15-20 minutes or until golden brown around the edges. While cookies are baking work on topping (if you want to eat them right away and you will trust me).
- Combine honey, syrup, coconut milk and vanilla. Mix together for 1-2 minutes then whip in the vegan butter. Unlike traditional butter, it may melt faster than you are used to. I suggest adding the butter directly into the premixed honey. Using a hand mixer combine until it reaches a buttercream like consistency. Once cookies are done let cool for 5 minutes (or add frosting and go to town warning things will get messy with this route) and frost cookies and enjoy!
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