Here are the step-by-step instructions on how to make gluten-free dense and chewy vegan pumpkin cookies. These cookies are perfect for fall and Halloween celebrations as they are both delicious and healthy.
Ingredients:
- 1 cup almond flour
- ½ cup rolled oats
- ½ cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup unsweetened applesauce
- ½ cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
Instructions:
1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, rolled oats, tapioca flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix well until all ingredients are fully incorporated.
3. Add in the unsweetened applesauce, maple syrup, melted coconut oil, and vanilla extract. Stir until a soft dough forms.
4. Fold in the canned pumpkin puree until well combined. The dough should be thick and sticky.
5. Using an ice cream scoop or spoon, scoop out equal portions of the cookie dough and place them on the prepared baking sheet. Flatten each cookie gently with a fork to make them round and flat.
6. Bake for 12-15 minutes or until the edges are lightly golden brown.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Once the cookies are cooled, decorate them with vegan cream cheese frosting or sprinkle some powdered sugar on top.
Enjoy your delicious gluten-free dense and chewy vegan pumpkin cookies! These cookies are perfect for snacking, dessert, or even as a healthy treat. They're also great for Halloween parties as they can be decorated with spooky faces or jack-o'-lanterns.