These little cookies are so full of healthy ingredients, you could eat them for breakfast (I totally did)! They are soft and lightly sweetened, and honestly don’t even need the frosting.
Soft Pumpkin Spice Cookies (vegan & gluten-free)
Thanks, Kathy! 🙂
1 and 1/2 cups rolled oats
1 tsp pumpkin pie spice
1 tsp cinnamon
sprinkle of nutmeg
1 Tbsp chia seeds
1 tsp baking powder
1/2 tsp salt
2/3 cup pumpkin puree
1 tsp apple cider vinegar
1 medium apple, chopped
1 and 1/2 tablespoons extra virgin coconut oil, melted
1/4 cup coconut sugar (or another sweetener of your choice)*
1/4 tsp vanilla extract
Preheat oven to 350 degrees.
Add the oats, chia seeds and spices to a high-speed blender. Blend until the oats are a fine powder. Pour the dry oat mixture into a large mixing bowl. Stir in the salt and baking powder.
Add all the wet ingredients to the blender: apple, vinegar, pumpkin puree, coconut oil, sugar, and vanilla. Blend from low to high until the apple is completely pulverized and mixture is smooth.
Pour the wet into the dry bowl and stir until combined and a soft dough forms.
Place the dough bowl in the freezer for 5-10 minutes to firm up the dough a bit for easier rolling into balls.
Pull dough from freezer and roll dough into balls. You can get about 18 mini-pillows out of this dough or 12 medium sized pillows. Flatten slightly as these will not spread or flatten by themselves.
Bake at 350 degrees for 18 minutes. Serve warm and tender from the oven. Store on the countertop in a sealed container for up to 2 days.
*As mentioned, these are very lightly sweetened, so feel free to bump it up if you want a sweeter cookie!
Greek yogurt frosting **
6 oz Greek yogurt (I like 0% vanilla)
Sweetener to taste (i.e., 1 packet stevia, 2 tablespoons honey, 3 tablespoons powdered sugar)
optional: 1 teaspoon vanilla
Mix all ingredients together, and frost when cookies are cool!
**Obviously the Greek yogurt is not vegan, but feel free to experiment with dairy-free yogurts!
~~~~> And now, ALL of the pumpkin 🙂
One year ago:
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