Cozy up with these irresistible plant-based, gluten-free pumpkin cookies!
Perfectly spiced and delightfully soft, they capture all the warm flavors of fall in every bite.
Whether you're baking for a holiday gathering or just craving a sweet treat, these cookies are easy to make, full of wholesome ingredients, and absolutely delicious.
Let's get into it...
Glazed Pumpkin Cookies
Serves 18
Ingredients
DRY
- 1 ½ cup Oat Flour
- 1 tsp Baking Soda
- ½ cup Coconut Sugar
- 1 tsp Cinnamon
- 2 tsp Pumpkin Pie Spice
- ½ tsp Sea Salt
WET
- 1 cup soft Pumpkin
- 4 tbsp Almond Butter
- 2 Flax Egg (1 tbsp flax meal to 3 tbsp water)
- ½ cup melted Coconut Oil
- 4 tbsp Pure Maple Syrup
- 2 tsp Vanilla Extract
GLAZE
- ¾ Powdered Sugar
- 2 tbsp Coconut Oil
- 1 tbsp Plant-Based Milk
Instructions
PRE
- Create the Flax Egg by mixing 2 tbsp of flax meal to ⅓ cup of water and let it sit for 10 minutes.
- Preheat the oven to 350 F
PREPARING
- Mix together the Dry Ingredients: Oat Flour, Baking Soda, Coconut Sugar, Cinnamon, Pumpkin Pie Spice and Sea Salt in a large bowl then set aside.
- Mix together the Wet Ingredients: Pumpkin, Almond Butter, Flax Egg, Coconut Oil, Maple Syrup and Vanilla Extract in a medium bowl then set aside.
- Add the Wet Ingredients to the Dry Ingredients and mix until completely combined.
- Prepare a cookie sheet with parchment paper. Then use a tbsp to make 2 tbsp sized cookies on the pan.
- Shape the cookies to have round edges and smooth tops.
- Bake for 10 minutes and while you wait, make the Frosting.
FROSTING
- If you don’t buy regular powdered sugar, grind the coconut sugar up with a coffee grinder until it is a fine powder.
- Mix together the Powdered Coconut Sugar, Coconut Oil and Plant-Based Milk until evenly combined.
- Wait until cookies cool before drizzling on the Frosting
SERVE & ENJOY! 🙂
Recipe made for Feel Better Eating with love from Feel Better Living
Find the video of this recipe and other videos about natural healing by visiting:
www.youtube.com/@feelbetterliving
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