Thanksgiving

Made with maple syrup, pumpkin puree and cinnamon. 25 min, makes 12, 18 ingredients.

Recipe by eatwithclarity.com

Prep

10 min

Cook

15 min

Total

25 min

Makes

12

Ingredients

• 1 1/2 cups oat flour
• 1 1/2 cups fine blanched almond flour
• 3 tablespoons melted coconut oil
• 2 tablespoons maple syrup
• 3/4 cup light brown sugar (can sub for coconut)
• 2/3 cup pumpkin puree
• 2 teaspoons vanilla extract
• 1 tablespoons cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoons baking powder
• 1/4 cup vegan butter
• 4 ounce vegan cream cheese
• 1 teaspoon vanilla extract
• 2- 2 1/2 cups powdered sugar

Instructions

Method by eatwithclarity.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat the oven to 325 degrees Fahrenheit.
2. In a large mixing bowl (or bowl for a standing electric mixer), combine the pumpkin puree, coconut oil, sugar, maple syrup and vanilla.
3. In a separate bowl, whisk together all the dry ingredients. Be sure to spoon and level the flours into the dry measuring cup, don't scoop right from the bag.
4. Combine the wet with the dry and beat just until the dry ingredients are well combined, but careful not to over mix. Use a wooden spoon to finish mixing and make sure all of the flour is well incorporated.
5. Use a cookie scoop or a spoon to scoop about 1.5 inch balls.
6. Flatten slightly into a cookie shape, about 1/2 inch thick. They will spread, but not a ton, while baking.
7. Place on a baking tray lined with parchment paper and bake for 15-18 minutes. 15 is ideal in my oven, and keep in mind they will continue to harden as they cool.
8. Let cool completely.
9. Beat together all ingredients for the frosting until smooth. Start with 2 cups of powdered sugar and add an extra 1/2 cup if you'd like to make it thicker.