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Makes
18 cookies
Creator Notes
These are surely one of my accepted cookies of all time and usually model relish pumpkin pie. They contain a thick and chewy consistency, such as a shortbread cookie or scone. And it doesn’t quit there! These babies are topped with an almond butter, caramel-relish frosting and toasted pecans. They’re also made in unbiased 1 bowl, utilize only 2 flours, and ought to even be mixed up in 10 minutes or less. A gluten-free and vegan dream! —Ashley McLaughlin
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Take a look at Kitchen-Authorized
Substances
- For the cookies:
1 tablespoon
ground flax meal
2 tablespoons
tablespoons heat water
1/3 cup
pumpkin purée
1/4 cup
almond butter (the thick, stabilized form, not the drippy, oily form)
2 tablespoons
softened unrefined coconut oil
1 tablespoon
vanilla extract
1/3 cup
muscovado sugar (or coconut or brown sugar)
3/4 cup
gluten-free oat flour
3/4 cup
blanched almond flour
2 teaspoons
cinnamon
1 teaspoon
ground ginger
1/2 teaspoon
nutmeg
1/4 teaspoon
all spice
1/16 teaspoon
clove
1/2 teaspoon
baking powder
1/8 teaspoon
salt
- For the frosting:
1/4 cup
almond butter (the thick, stabilized form)
3 tablespoons
pure maple syrup
1/2 teaspoon
cinnamon
1/2 teaspoon
ground ginger
1/3 cup
chopped toasted pecans
Instructions
- In a wide mixing bowl, hotfoot together the flax and water for about 15 seconds. Dilemma aside for 5 minutes until gelatinous. Preheat your oven to 350° F.
- To the an identical bowl add within the pumpkin, almond butter, coconut oil, and vanilla. Scuttle thoroughly. Scuttle within the sugar.
- Add within the oat flour, almond flour, spices, baking powder, and salt. Shuffle together until completely incorporated. Dough shall be soft however roll-in a space.
- Roll the dough into about 1-scramble balls between your hands and remark on a wide baking sheet (which that you may presumably line with parchment if desired) with 2 to 3 inches between each ball.
- Plug a diminutive allotment of parchment or wax paper and remark it over one cookie. Gently flatten with a flat-bottomed glass to 1/4-scramble thickness. This ought to originate the cookie about 2 1/2 inches wide. Repeat with all cookies.
- Bake for 9 to 13 minutes. Enable to chill for 15 to twenty minutes then eradicate with a metal spatula and remark on a cooling rack. Let completely frigid for doubtlessly the most productive texture. Retailer in an airtight container on the counter for about 4 to five days.
- If adding the frosting: Shuffle together the almond butter and maple syrup until soft. Add extra almond butter for a thicker consistency if desired. Shuffle within the cinnamon and ginger. Spread on cookies and high with pecans. Simplest if topped earlier than serving. Possess saved within the fridge after topping.
- NOTES: The dough shall be soft and a little oily feeling however ought to be in a space to roll simply into balls. If the dough is simply too sticky and can’t be rolled add 1 tablespoon each of corn flour and almond flour and shuffle again. Or, wrap and refrigerate the dough for 20 to half-hour to stiffen up a little.
Hello! My name is Ashley, and I’m the photographer + author on the abet of the weblog, Safe to eat Standpoint. LOVE // the husband // household // cooking for others // farmers markets // the major iciness snow // biking // snowshoeing // snowboarding // bluegrass // architecture // our pups // farm novel eggs // mountains // boxed wine // breakfast // biking to breweries // spruce sheets // traveling
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