Pumpkin Spice Cookies

We haven't posted a dessert recipe in quite some time, but trust us when we say that this one was well worth the wait. Cookies may just be our favorite dessert to make... and eat (obviously). These pumpkin cookies were amazing and made our apartment smell heavenly. A combination of the cakey, melt-in-your-mouth texture and warm fall spices will leave your buds longing for more. The best part? They're both vegan and gluten free so feel free to indulge!  

*Makes approximately 12 cookies

Ingredients:

1 1/2 tsp ground flax seed

1 tbsp warm water

1 1/4 cup oat flour (*gluten free)

1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

4 tbsp butter or earth balance, softened

3/4 cup sugar (we used a blend of coconut sugar and brown sugar)

1/2 cup organic canned pumpkin (not pumpkin pie filling)

1/2 tsp vanilla extract 

Optional Mix-ins and Toppings:

1/4 cup chopped walnuts

1/4 cup mixed raisins

confectioners sugar for sprinkling 

Directions:

• Preheat oven to 350 degrees. 
• In a medium bowl, prepare flax eggs by mixing ground flax seed and water and set aside.
• In a large bowl, combine oat flour, baking powder, baking soda, pumpkin pie spice, and salt.
• Add the butter, sugar, pumpkin puree and vanilla to flax eggs and cream together until smooth.
• Combine wet ingredients with flour mixture.
• Fold in nuts, raisins, a whole lot of love, and pretty much anything else that you want. 
• Scoop dough by the tablespoon onto a baking sheet prepped with parchment paper or non-stick cooking spray. 
• Pop the tray into the oven and patiently wait 15 minutes for your little pumpkin pillows to finish baking. 
• Transfer cookies to a wire rack and all to cool before sprinkling with confectioners sugar.
• Fight the urge to eat the whole tray.... but we totally won't judge you if you do.