Gluten Free Vegan, Serves 18

• 2 Cups Packed Splenda Brown Sugar
• 1 ¾ Cup Coconut Oil Raw
• 2 Cups Coconut Flour
• 1 Cup Almond Flour
• ½ Cup Vanilla Cashew Yogurt
• 1 ½ Cups Solid Packed Pumpkin Puree
• ½ tsp Ground Ginger
• 1 tsp Sea Salt
• ½ Tbsp Ground Cloves
• 1 tsp Baking Powder
• 2 Tbsp Coconut Milk Full Fat
• 1 tsp Baking Soda
• 2 tsp Pure Vanilla
• 1 ½ Tbsp Ground Cinnamon
• 2 Cups Stevia Monk Fruit Sugar
• 3 tbsp Aquafaba

Directions:

Preheat the oven to 350 degrees. Pre-treat baking sheets with non-stick option of your choice (I love my Silicone mats). In a large bowl, combine 1 cup of oil and brown sugar. Mix in the pumpkin and yogurt stirring until combined. Add in the flour, salt, baking powder, soda, 1 tsp vanilla, cinnamon, ginger, and cloves. Stir until all ingredients are combined. Spoon out dough onto the baking sheets and bake for 10-12 minutes at 350 degrees. Let cookies cool on sheet for 5 minutes prior to transferring them to a wire cooling rack. While cookies are baking combine ingredients for filling. Beat Aquafaba, milk, 1 tsp vanilla, and 1 cup sugar. Mix well and beat in remaining coconut oil and sugar. Beat filling until light and fluffy. To make filling more firm you can add cream of tartar or a little cornstarch. Once cookies are cool fill and make into sandwiches. Enjoy!