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Wow! These are such an awesome treat - and gluten free too! It's a bit of a long winded name - Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies! (try saying that 3 times fast!), but it's the only way I thought to describe them properly - because they are exactly what the name says!

Peanut Pumpkin Cookies

If you're not gluten free, you could substitute the oat flour with all purpose flour, which should make them a bit lighter and fluffier.

Peanut Pumpkin Cookies

Whoever thought of pumpkin icing before!? Not me! But when I was making the icing for these, I thought it'd be great to give it a nice orange colour and threw a tablespoon in. Best. Idea. Ever.

The icing on these cookies is the most unhealthy part - so if you're on a health kick, just eat the cookies as is, without making the icing. I used coconut sugar in the cookies to sweeten - and oat flour - so they're pretty healthy!

Peanut Pumpkin Cookies

These cookies are best eaten on the day you make them, otherwise they will go a bit soft (they still taste good - just not as good!)

If you love cookies, try out our Lemon and Poppy Seed Cookies or our Nutmeg Spiced Cookies!

Did you know we've just launched our Vegan Food Magic eBook!? Check it out below! If you use the Offer Code dvegans5off you'll receive over 30% off! (this is only available for the first week!). So go ahead and copy the code above and click the link below to get an awesome discount and access to some ah-maze-ing recipes!!

Yes please! I'd love to receive over 30% off!

Step 1: What You Will Need

Cookies:

1 1/2 cups oat flour
1 tsp baking powder
Pinch of salt
1 tsp cardamon
1 tsp cinnamon
Pinch of clove powder
1/8 tsp nutmeg powder
1/2 tsp ginger powder
1/2 cup pumpkin (pureed of mashed)
1/2 tsp vanilla extract
1 Tbsp apple sauce
1/4 cup coconut sugar
1 Tbsp macadamia or almond butter
1/4 cup crushed peanuts

Icing:

1/4 cup nuttelex or earth balance
1/4 cup icing sugar (plus 1 extra Tbsp)
1 tsp macadamia butter
1 Tbsp pumpkin puree or mashed pumpkin

Step 2:

Mix the oat flour, baking powder, salt, cardamom, cinnamon, cloves, ginger, and nutmeg in a bowl

Step 3:

Mix the pureed pumpkin, vanilla, apple sauce, coconut sugar and macadamia or almond butter in a separate bowl

Step 4:

Mix the ingredients of both bowls together. Form into a dough and add the crushed peanuts

Step 5:

Put the dough in the freezer to harden up for around 1/2 an hour. Take out of the freezer and form into one inch balls. Then put on a baking tray lined with baking paper. Press each one down with a fork to make an indent in the cookies

Step 6:

Bake in a preheated oven at 190℃ for 15 minutes, until browned and hard on top

Step 7:

Take out cookies and let cool on a cooling rack for 30 minutes

Step 8:

To make the icing, put all the ingredients into a food processor and blend until well incorporated. Store in the fridge to harden up for around 20 minutes

Step 9:

After the cookies are cool, spread about 1/2 to 1 teaspoon of the icing on the bottom of one cookie and place another cookie on top, pressing down slightly so they join together

Step 10:

Then feel free to stuff your face!

<p>They look amazing...</p>

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