Pumpkin Cookies + Maple Frosting
This delicious gluten-free pumpkin cookie recipe is from the Ambitious Kitchen website. Thank you to my friend Anne who shared the recipe with me! These cookies are light, fluffy, moist, and a special fall treat.
I modified the recipe slightly to make it vegan (egg-free and dairy-free). This is the first time I’ve made a flax egg. All you need to do is mix 1 tablespoon ground flaxseed and 3 tablespoons water together and then refrigerate for 15 minutes.
We didn’t have a pumpkin spice mix so I just used cinnamon. I put in 1 ½ teaspoons and the girls said it was just right! I would probably add more cinnamon if it was just for me, I like a lot of cinnamon!
Ingredients for the cookies:
¼ cup melted and cooled coconut oil
⅓ cup pumpkin puree
¼ cup organic cane sugar
1 tablespoon pure maple syrup
1 flax egg (1 tablespoon ground flax with 3 tablespoons water, refrigerated 15 minutes)
1 teaspoon vanilla extract
1 ½ cups packed fine almond flour
3 tablespoons coconut flour
¼ teaspoon baking soda
1 ½ teaspoons to 1 tablespoon cinnamon (or 1 tablespoon pumpkin pie spice)
¼ teaspoon salt
Directions for the cookies:
Preheat the oven to 350 degrees F.
Line a large baking sheet with parchment paper and set aside.
In a large bowl, add the melted coconut oil, pumpkin puree, sugar, maple syrup, flax egg and vanilla extract.
Mix until well combined and smooth.
Add in almond flour, coconut flour, baking soda, cinnamon and salt.
Mix until a dough forms.
Let dough sit for 5 minutes.
Scoop heaping tablespoons of dough and roll into balls.
Place on the prepared cookie sheet then slightly flatten each dough ball with the palm of your hand.
Bake for 9-11 minutes.
Ingredients for the frosting:
½ cup powdered sugar
1 tablespoon pure maple syrup
1 tablespoon melted coconut oil
½ tablespoon unsweetened almond milk
Cinnamon for sprinkling
Directions for the frosting:
Mix together the powdered sugar, pure maple syrup, melted coconut oil and almond milk.
Place about a teaspoon of frosting on top of each cookie and let it melt on the warm cookie.
Sprinkle a little cinnamon on top.
Bon appétit!