Author Notes: These are one of my favorite cookies of all time and basically taste like pumpkin pie. They have a thick and chewy consistency, similar to a shortbread cookie or scone. And it doesn’t stop there! These babies are topped with an almond butter, caramel-like frosting and toasted pecans. They’re also made in just 1 bowl, use only 2 flours, and can be mixed up in 10 minutes or less. A gluten-free and vegan dream! —Ashley McLaughlin
Makes: 18 cookies
Ingredients
For the cookies:
-
1
tablespoon ground flax meal
-
2
tablespoons tablespoons warm water
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1/3
cup pumpkin purée
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1/4
cup almond butter (the thick, stabilized kind, not the drippy, oily kind)
-
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
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3/4
cup blanched almond flour
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2
teaspoons cinnamon
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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 kind)
-
3
tablespoons pure maple syrup
-
1/2
teaspoon cinnamon
-
1/2
teaspoon ground ginger
-
1/3
cup chopped toasted pecans
Directions
- In a large mixing bowl, whisk together the flax and water for about 15 seconds. Set aside for 5 minutes until gelatinous. Preheat your oven to 350° F.
- To the same bowl add in the pumpkin, almond butter, coconut oil, and vanilla. Whisk thoroughly. Whisk in the sugar.
- Add in the oat flour, almond flour, spices, baking powder, and salt. Stir together until fully incorporated. Dough will be soft but roll-able.
- Roll the dough into about 1-inch balls between your hands and place on a large baking sheet (you can line with parchment if desired) with 2 to 3 inches between each ball.
- Tear a small piece of parchment or wax paper and place it over one cookie. Gently flatten with a flat-bottomed glass to 1/4-inch thickness. This should make the cookie about 2 1/2 inches wide. Repeat with all cookies.
- Bake for 9 to 13 minutes. Allow to cool for 15 to 20 minutes then remove with a metal spatula and place on a cooling rack. Let fully cool for the best texture. Store in an airtight container on the counter for about 4 to 5 days.
- If adding the frosting: Stir together the almond butter and maple syrup until smooth. Add more almond butter for a thicker consistency if desired. Stir in the cinnamon and ginger. Spread on cookies and top with pecans. Best if topped prior to serving. Keep stored in the fridge after topping.
- NOTES: The dough will be soft and a bit oily feeling but should be able to roll easily into balls. If the dough is too sticky and can’t be rolled add 1 tablespoon each of corn flour and almond flour and stir again. Or, wrap and refrigerate the dough for 20 to 30 minutes to stiffen up a bit.