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Author Notes: 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, caramel-like frosting and toasted pecans. They're also made in just 1 bowl, use only 2 flours, and can be mixed up in 10 minutes or less. A gluten-free and vegan dream! —Ashley McLaughlin
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 the 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 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
- In a large mixing bowl, whisk together the flax and water for about 15 seconds. Set aside for 5 minutes until gelatinous. Preheat your oven to 350° F.
- To the same bowl add in the pumpkin, almond butter, coconut oil, and vanilla. Whisk thoroughly. Whisk in the sugar.
- Add in the oat flour, almond flour, spices, baking powder, and salt. Stir together until fully incorporated. Dough will be soft but roll-able.
- Roll the dough into about 1-inch balls between your hands and place on a large baking sheet (you can line with parchment if desired) with 2 to 3 inches between each ball.
- Tear a small piece of parchment or wax paper and place it over one cookie. Gently flatten with a flat-bottomed glass to 1/4-inch thickness. This should make the cookie about 2 1/2 inches wide. Repeat with all cookies.
- Bake for 9 to 13 minutes. Allow to cool for 15 to 20 minutes then remove with a metal spatula and place on a cooling rack. Let fully cool for the best texture. Store in an airtight container on the counter for about 4 to 5 days.
- If adding the frosting: Stir together the almond butter and maple syrup until smooth. Add more almond butter for a thicker consistency if desired. Stir in the cinnamon and ginger. Spread on cookies and top with pecans. Best if topped prior to serving. Keep stored in the fridge after topping.
- NOTES: The dough will be soft and a bit oily feeling but should be able to roll easily into balls. If the dough is too sticky and can’t be rolled add 1 tablespoon each of corn flour and almond flour and stir again. Or, wrap and refrigerate the dough for 20 to 30 minutes to stiffen up a bit.
- This recipe is a Community Pick!