Dairy & Gluten Free Chewy Pumpkin Cookies

Ingredients: Makes 18 Cookies

Wet ingredients:

1/4 C pumpkin puree (not pumpkin pie filling)

2 tbsp nut butter or sunbutter or granola butter

1 tbsp milk of your choice or water

1 tsp apple cider vinegar

1 tsp vanilla extract

4-6 tbsp coconut oil or avocado oil

Dry Ingredients:

1 1/2 C GF oat flour (you can also use 1:1 GF flour but you have to add 4 more tbsp of milk)

1/4 C almond flour or more oat flour

1/2 tsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

1/2 tsp allspice

1/4 tsp ground ginger

1/2 tsp salt

1/2 C coconut sugar or granulated sugar

Optional icing:

3/4 C powdered sugar

1 tbsp water

Directions:

1. Pre heat oven to 350F. Line a baking sheet with parchment paper
2. In one bowl combine all the wet ingredients
3. In a second bowl mix all the dry ingredients
4. Pour the wet into the dry ingredients and mix well. You should have a pasty dough. If it’s too dry add a little more milk
5. If the dough is too soft you can refrigerate it for 20-30 min to harden
6. Split the dough into 18 balls. Place on the try and push down with your fingers or back of a spoon. That flatter they are the more chewy they will be
7. Bake 10-12 minutes
8. Let cool 10 minutes to firm up
9. If you want to add the icing mix the powdered sugar with water. You want it to be thick and completely smooth. You can add more powdered sugar if it’s too thin. Place the icing in the corner of a ziploc bag cut a small corner out and drizzle over the cookies. Let them dry 10 minutes