Healthy Gluten-Free Pumpkin Cookies (Vegan Option) with Cashew Frosting (Vegan option)
Grateful Pumpkins exist! Yes I am!
If you are not using the cashew icing, then add chocolate chips for more sweetness.
Ingredients
Dry ingredients
- 1 cup gluten free flour I use Bob's all purpose gluten free flour, I prefer it! More protein grains used.
- 1/3 cup coconut palm sugar makes cookies brown and delicious
- 1 /4 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp cinnamon OR 2 tsp of pumpkin spice instead of these spices
- 1/2 tsp ginger
- 1/4 tsp all spice
- 1/4 tsp cloves or nutmeg
- 1/4 tsp sea salt
Wet Ingredients
- 1 egg or 1 tbsp ground flaxseed + 3 tbsp of warm water, whisk together
- 1 tsp pure vanilla extract
- 1/2 cup pumpkin puree can or make it - how to link above
OPTIONAL ITEMS
- 2 tbsp soft coconut oil or room temp. butter (I made it without, but I feel this addition would make it amazing!)
- 1/4 cup dark chocolate chips definitely use if not icing
- 1/4 cup pecan pieces
Cashew Icing
- 1/2 cup raw cashews soak 2 hours in water or 30 min in boiled water
- 1 1/2 tbsp almond milk or other milk
- 1 tbsp maple syrup
- 1/4 tsp pure vanilla extract optional
Instructions
Making the COOKIES!
- Preheat oven at 350F.
- Mix dry ingredients together.
- Mix wet ingredients together in a separate bowl from dry ingredients.
- Mix wet and dry ingredients together.
- Using spoon and spatula or a medium cookie scoop - drop cookie dough onto parchment paper that is placed on a large cookie sheet. (No parchment paper then butter or oil the cookie sheet then sprinkle gluten free flour over.)
- Bake @ 350F for 8-12 min depending where you live. My were ready at 10 min on parchment paper.
Cashew Icing
- In blendtec wildside or nutri-bullet mix all ingredients together. Use a spatula to get off sides and repeat.
- I let people put there own cashew icing on or put it on just before the event so the cookies.
- You can freeze the cookies then thaw them for 10-20 min. I have done this with just the cookies then made the icing.