Dairy and egg free pumpkin spice cookies (optional nut-free) that are soft and moist. An ultimate allergen friendly fall treat!
Yield: 20 – 24
Prep time: 10 minutes
Cook time: 12 – 15 minutes
Total time: 22 – 25 minutes
Cooling time: 10 minutes
INGREDIENTS:
- 1 ½ cup Metta Gluten Free Flour
- ½ cup almond flour (or sub oat flour or rolled oats)
- ½ cup pumpkin puree
- ½ cup coconut sugar (or sub brown sugar)
- ¼ cup coconut oil (or sub regular or vegan butter or any oil)
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp baking soda
- ¼ tsp salt
ICING:
- 1 cup powdered sugar
- 1 Tbsp unsweetened vanilla or original almond milk (sub any milk)
- 1 Tbsp pure maple syrup
- ½ tsp vanilla extract
DIRECTIONS:
- Preheat the oven to 350°F then line a baking sheet with parchment paper.
- In a bowl of a stand mixer, combine oil or butter, sugar, and vanilla extract. Beat it for about 30 seconds or until well combined.
- Add the pumpkin puree and beat for another 30 seconds.
- Turn the mixer to low, add the cinnamon, ginger, Metta GF flour, almond flour or oat flour, baking soda, and salt. Mix for 30 to 45 more seconds until a dough is formed.
- Make the dough balls with your hands. If dough is sticky, lightly dampen hands with water as needed. Gently press each ball with your hand to slightly flatten them on the parchment paper.
- Bake for 12-15 minutes or until golden brown on the bottom.
- While the cookies are baking, if icing them, prepare the icing by combing all the ingredients in a small bowl then together until smooth. Transfer the icing in a ziplock bag and refrigerate for at least 15 minutes.
- After the cookies are baked, allow them to cool for at least 10 minutes.
- When ready to apply the icing, cut a small piece of the tip of the corner of the ziplock bag then use it to pipe the icing on to each cookie.
- You can serve immediately, but its better to refrigerate to set the icing before eating and then enjoy 😊
Note: This Recipe was modified from https://www.makingthymeforhealth.com/
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
