Gluten-Free and Vegan Pumpkin Spice Latte Cookies Cooking

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Pumpkin spice has pretty much become a holiday in and of itself. There is no hiding from it, so we are diving right in with these delicious, gluten-free and vegan pumpkin spice latte cookies.

Ingredients

Cookies - 2 and 3/4 cups of flour - 1 teaspoon of baking powder - 1 teaspoon of baking soda - 1 teaspoon of finely ground sea salt - 1 teaspoon of ground cinnamon - 1 teaspoon of ground nutmeg - 3 grinds of fresh ground black pepper (a pinch if you don’t have a pepper grinder) - 1 and a half sticks of vegan butter or 12 tablespoons – softened at room temperature - 1 cup brown sugar - 1/2 cup sugar - 1/2 cup applesauce + 1 teaspoon baking powder whisked together - 1 tablespoon of vanilla - 1 cup of pumpkin puree (not pumpkin pie mix!) - 2 tablespoons of almond milk

Glaze - 1 cup of confectioner’s sugar - 1 teaspoon vanilla - 1/2 teaspoon of cinnamon - Unsweetened vanilla almond milk (add by the teaspoon until you get the consistency that you like)

Instructions Preheat the oven to 350° and line a cookie sheet with parchment paper.

In a medium bowl whisk the flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, and ground black pepper together until well combined (the flour should look fluffy).

In a large mixing bowl, beat the vegan butter and sugars together until creamy. Add the applesauce and baking powder mixture and beat until well combined. Add the vanilla, and pumpkin puree and beat until well combined. Add half of the flour and 1 tablespoon of almond milk and mix until almost combined. Add the second half of the flour and 1 tablespoon of almond milk and mix until almost combined. Add one or more tablespoons of almond milk if needed. The consistency should be thick enough to spoon onto a cookie sheet.

Finish blending the flour into the mixture with a spoon. Drop by tablespoons on the cookie sheet and bake for 18 minutes or until they are firm to the touch and starting to brown along the edges. Cool on a wire rack.

For the glaze: In a medium bowl, mix the confectioner’s sugar, vanilla, cinnamon, and one teaspoon of almond milk together.

Frost the cookies with the glaze and put the cookies in the refrigerator until the glaze hardens.

Enjoy (and try not to eat them all in one sitting)!

Submitted October 13, 2016 at 11:54PM by crconnell89 http://ift.tt/2e4SYpP Cooking