To ready ourselves for gift-giving (and cookie-eating) season, we've declared this week Cookie Week. We'll share recipes and tips about cookies of all kinds, be they spicy or chocolate-y, chewy or crunchy, round or square. Mix up some dough and join us.
Today: Ashley McLaughlin from Edible Perspective shares her recipe for the soft, chewy, pumpkin cookies you've been dreaming of.
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-filled, caramel-like frosting and toasted pecans. They're also made in just one bowl, use only two flours, and can be mixed up in 10 minutes or less. A gluten-free and vegan dream!
Makes 18 cookies
For the cookies:
1 tablespoon ground flax meal
2 tablespoons tablespoons warm water
1/3 cup pumpkin purée
1/4 cup almond butter (the thick, stabilized kind, not 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
3/4 cup blanched almond flour
2 teaspoons cinnamon
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 maple-almond 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
See the full recipe (and save and print it) here.
Photo by Ashley McLaughlin
The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).
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