Category: Snacks

Ingredients

For the wet ingredients:

• 3 tablespoons (45 mL) grapeseed oil
• 3 tablespoons (45 mL) pure maple syrup
• 1/4 cup (60 mL) unsweetened pumpkin purée
• 2 tablespoons (30 mL) brown rice syrup
• 1 1/2 teaspoons ground flaxseed
• 1/2 teaspoon pure vanilla extract

For the dry ingredients:

• 3/4 cup plus 1 tablespoon (83 g) almond flour*
• 1 cup plus 1 tablespoon (127 g) white/light all-purpose spelt flour**
• 3 tablespoons (27 g) arrowroot starch
• 1/4 cup (60 g) natural cane sugar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon baking soda

For the Fluffy Pumpkin Pie Spice Buttercream:

• 1/4 cup plus 2 tablespoons (75 g) soy-free vegan butter
• 1 1/2 cups (190 g) powdered icing sugar, sifted if necessary
• 1/2 teaspoon pumpkin pie spice
• Pinch fine sea salt
• Cinnamon or pumpkin pie spice, for garnish (optional)

Directions

Tip:

* Be sure to use almond flour and not almond meal which is much coarser.

** I prefer the white/light spelt version. If you can find some, it’s so lovely in these! If you can’t find it in the store, though, you can sift whole-grain spelt flour before using. The flour won’t be as fine and delicate as white/light spelt flour, but it will work in a pinch. To sift: place a large bowl on top of a kitchen scale, and tare the scale to zero. Spoon flour into a fine mesh sieve, and gently shake the sieve side-to-side until you have about 127 grams of sifted flour in the bowl. Discard the coarse flakes that remain in the sieve. Using sifted whole-grain spelt flour produces a more wholesome flavour and texture. Alternatively, you can use 3/4 cup plus 2 tablespoons (127 grams) all-purpose white flour instead of white/light spelt flour. When using all-purpose white flour, the cookies will taste a bit less sweet and complex compared to spelt flour.

Flours are measured using the “scoop and shake until level” method, where you scoop the measuring cup directly into the flour and shake the cup side to side until the flour is level. I recommend weighing the flour whenever possible for the most accuracy.