Pumpkin Cookies Recipe
By Lena's Vegan Living
🔪Prep Time: 30 mins
👩🍳Cook Time: 15 mins
½ cup Pumpkin puree
1/3 cup maple syrup
¼ cup coconut oil melted above the steam
¼ cup plant-based milk I use oat milk
1 tsp pure vanilla extract
1 cup gluten free mix I use Red Bob’s Mill
1 cup almond meal
¼ cup arrow root flour
1 tsp pumpkin spice mix
1 tsp cinnamon spice
Pinch of Himalayan pink salt
½ cup Erythritol
1 tbsp maple syrup
1 tbsp lemon juice
1 tsp pure vanilla extract
1 or 2 tsp water
Blend all together while adding water gradually until the mixture become smooth.
1Mix all the wet ingredients in a small bowl and stir well.
2In a larger bowl, mix all dry ingredients and gradually blend in the wet ingredients. Continue mixing until you get perfectly smooth mixture.
3Preheat the oven to 350F, 200C.
4By using mini ice cram scoop or measuring spoon, scoop 2tbsp of the mixture for each cookie and drop on the baking sheet lined with parchment paper.
5Mold each cookie with your fingers combining the two scoops.
6Bake for 15minutes and let it cool for at least 20 before you apply the icing.
7Fill your piping bag with icing and drizzle each cookie.
8Let it harden for 30 minutes.
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