Decadent Pumpkin Spiced Cookies (Vegan & Gluten Free)

15 Oct

My gluten-free adventure has been full of trials & errors; I’ve since learned my body will not tolerate xantham gum nor tapioca flour.  Some baked goods came out perfectly while others, well, let’s say they make great door stoppers!  I can now yell form my rooftop “I’VE CRACKED THE GLUTEN-FREE CODE!”  These delicious, chewy pumpkin spiced cookies will certainly fill your craving for pumpkin!  Autumn is one of my favorite times of the year.  The smell of a cool crisp morning, the sound of leaves crunching below your feet, and of course, the beautiful color burst Nature gives us.   Let’s not forget, the Fall harvest bounty!

Cookie dough:

  • 2 cups GF flour mix
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon guar gum
  • 4 tablespoons earth balance, 4 tablespoons organic apple sauce
  • 1 cup brown sugar
  • ¼ cup molasses
  • 1 teaspoon cornstarch
  • 1 cup pumpkin (fresh or canned)
  • 1/3 cup almond milk
  • 1 teaspoon vanilla extract

Glaze:

  • 1 cup confectioner’s sugar
  • 1 tablespoon almond milk
  • ¼ teaspoon vanilla extract
  • 1/8 teaspoon cinnamon

Directions:

  1. Preheat oven 375
  2. Line 2 large cooking sheets with parchment paper
  3. In a medium mixing bowl, combine gf flour, baking soda, cinnamon, nutmeg, and guar gum.  Whisk until combined
  4. In a separate bowl, cream the earth balance, sugar, and apple sauce until fluffy.  Add molasses, cornstarch, and pumpkin puree and beat until combined.
  5. Slowly add the dry ingredients to the wet and stir until combined.
  6. Drop the cookies by very generous tablespoons on the prepared baking sheet.  Bake for about 12 minutes.
  7. While the cookies are baking, prepare the glaze by whisking the confectioner’s sugar, milk, vanilla, and cinnamon in a medium bowl until smooth,
  8. When cookies are done, let cool for about 2 minutes, then spoon or drizzle glaze on cookies.
  9. Enjoy eating whole!

4 Responses to “Decadent Pumpkin Spiced Cookies (Vegan & Gluten Free)”

Trackbacks/Pingbacks

  1. Pumpkin Perfection Pancakes (vegan, gluten free) « - October 15, 2012

    […] know I’ve mentioned my love for fall in my Pumpkin Spiced Cookie recipe, but how can I not mention the smell of the crisp, clean fall air, apple picking, pumpkin […]

  2. Pure Pumpkin Pie « - November 15, 2012

    […] Back to steaming your pumpkin: place your pumpkin face-down in a large baking dish and fill with 1 inch of water.  Let your pumpkin steam for about 45 minutes, or until you can easily peal the pumpkin skin away.  Add your pumpkin to your food processor and pulse until pureed.   To freeze extra pumpkin puree, place in a freeze-safe container OR add your puree to a Ziploc baggie (stores for about 6-8 months).  I recommend freezing your pumpkin in 1-Cup batches, this way it’s easier later when you add it to a recipe (why not try them in my Pumpkin Perfection Pancakes or Decadent Pumpkin Spiced Cookies?!). […]

  3. Thanksliving Feast (V, GF) « - November 20, 2012

    […] Decadent Pumpkin Spiced Cookies […]

  4. Thanksliving Feast (V, GF) « - November 20, 2012

    […] Decadent Pumpkin Spiced Cookies […]

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