Gluten Free Vegan Serves 36 Cookies

• 2 Cups Coconut Flour
• ¼ Cup Almond Flour
• 1 tsp Baking Powder
• ¼ tsp Baking Soda
• 2 tsp Pumpkin Pie Spice
• ¾ tsp Sea Salt
• 1 Cup Packed Splenda Brown Sugar
• ½ Cup Coconut Sugar
• ¾ Cup Vanilla Cashew Yogurt
• ½ Cup Canned Pumpkin Puree
• 1 tsp Pure Vanilla
• 4 Tbsp Vegan Butter Melted and Cooled
• ⅔ Cup Coconut Sugar (For Rolling)
• 1 Cup Powdered Coconut Sugar (For Rolling)

Directions:

Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone mats. Melt butter and set aside to cool. In a medium mixing bowl combine flour, baking soda, baking powder, salt, and pumpkin pie spice. In a large mixing bowl, mix together brown sugar, ½ cup coconut sugar, yogurt, pumpkin and vanilla until smooth. Add in butter and mix until combined. Fold in dry ingredients slowly until no dry ingredients remain visible. Let chill in the refrigerator for 10 minutes. 

While the dough is resting, place ⅔ cup of coconut sugar into a shallow bowl. Place the powdered sugar into another bowl. Scoop out 1 Tbsp of dough and roll it into the sugar until covered. Place dough into hand and roll into a ball. Take the dough ball and roll it into the powdered sugar until covered. Remove sugared dough from bowl and onto baking sheet at least 2-inches apart. Continue with remaining dough until gone. Bake for 14 minutes or until they are puffy and cracks have formed. Remove and let cool for 10 minutes prior to transferring them to a wire rack to cool completely.