Pumpkin Cookies
1/2 cup almond milk
1/3 cup pumpkin puree
1/4 cup coconut oil melted
2 teaspoons vanilla
1 cup brown rice flour
1/3 cup almond flour
1/2 cup coconut sugar
2 tablespoons ground flaxseeds
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
Maple Frosting
1 cup raw cashews soaked for about 2 hours
1/4 cup maple syrup
2 tablespoons almond milk
1 teaspoon vanilla
1/2 teaspoon lemon juice
1/4 teaspoon pumpkin pie spice
Pinch of salt
Instructions
Cookies
Preheat oven to 350ºF. Line a baking pan with parchment and grease. In a medium bowl, mix almond milk, pumpkin puree, coconut oil, and vanilla.
In a large bowl combine brown rice flour, almond meal, coconut palm sugar, flax seeds, tapioca starch, baking powder, ginger, cinnamon, and sea salt until thoroughly combined.
Scoop and drop cookies onto the prepared baking sheet and slightly flatten cookies with your fingers. Bake in a preheated oven for 15-20 minutes. Cool completely and add frosting one of the two frostings.
Maple Frosting
Drain cashews, rinse and add to a high-speed blender or food processor. Add remaining ingredients and process until smooth and creamy.
by fitsomah