Gluten Free Dairy Free (Makes 36 cookies)
- 1 Cup Pumpkin Puree
- 2 ½ Cups Coconut Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon Ground
- 1/2 teaspoon Clove Ground
- ½ teaspoon Nutmeg Ground
- ½ teaspoon Pink Himalayan Sea Salt
- 1 Tablespoon Flax Seed Ground
- 2 Tablespoons Chia Seed
- 2 teaspoons Pure Vanilla
- 2 Cups Applesauce (cinnamon flavored)
- 1 Egg
- 1 Cup Vegan Butter
Directions:
Preheat the oven to 350 degrees. In a large bowl combine pumpkin, applesauce, egg, vanilla, and butter. Mix well. In a small separate bowl combine flour, baking soda and powder, cinnamon, clove, sea salt, chia seeds, flax, and nutmeg. Mix well and slowly incorporate dry ingredients into the large bowl containing the wet ingredients (I usually add about 1 cup at a time). Once ingredients are incorporated well, grease the cookie sheet (I used coconut oil) or use a nonstick option (parchment paper). Place in the oven to bake for 15-20 minutes or until golden brown around the edges. While cookies are baking work on topping (if you want to eat them right away and you will trust me). Top with Honey Butter Frosting!