Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies

October 7, 2016
Peanut Pumpkin Cookies

Wow! These are such an awesome treat – and gluten free too! It’s a bit of a long winded name – Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies! (try saying that 3 times fast!), but it’s the only way I thought to describe them properly – because they are exactly what the name says!

Peanut Pumpkin Cookies

If you’re not gluten free, you could substitute the oat flour with all purpose flour, which should make them a bit lighter and fluffier.

Peanut Pumpkin Cookies

Whoever thought of pumpkin icing before!? Not me! But when I was making the icing for these, I thought it’d be great to give it a nice orange colour and threw a tablespoon in. Best. Idea. Ever.

The icing on these cookies is the most unhealthy part – so if you’re on a health kick, just eat the cookies as is, without making the icing. I used coconut sugar in the cookies to sweeten – and oat flour – so they’re pretty healthy!

Peanut Pumpkin Cookies

These cookies are best eaten on the day you make them, otherwise they will go a bit soft (they still taste good – just not as good!)

If you love cookies, try out our Lemon and Poppy Seed Cookies or our Nutmeg Spiced Cookies!

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Yes please! I’d love to receive over 30% off! 

 

Peanut Pumpkin Cookies
Print
Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
1 hrs 15 mins
 

Spice up your Halloween with these Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies! You won't regret making a batch of these! (see how long they last!)

Course: Snack
Servings: 7 cookies
Ingredients
Cookies
  • 1 1/2 cups oat flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • Pinch of clove powder
  • 1/8 tsp nutmeg powder
  • 1/2 tsp ginger powder
  • 1/2 cup pumpkin pureed or mashed
  • 1/2 tsp vanilla extract
  • 1 Tbsp apple sauce
  • 1/4 cup coconut sugar
  • 1 Tbsp macadamia or almond butter
  • 1/4 cup crushed peanuts
Icing
  • 1/4 cup nuttelex or earth balance
  • 1/4 cup icing sugar (plus 1 extra Tbsp)
  • 1 tsp macadamia butter
  • 1 Tbsp pumpkin puree or mashed pumpkin
Instructions
  1. Mix the oat flour, baking powder, salt, cardamom, cinnamon, cloves, ginger, and nutmeg in a bowl

  2. Mix the pureed pumpkin, vanilla, apple sauce, coconut sugar and macadamia or almond butter in a separate bowl

  3. Mix the ingredients of both bowls together. Form into a dough and add the crushed peanuts

  4. Put the dough in the freezer to harden up for around 1/2 an hour. Take out of the freezer and form into one inch balls. Then put on a baking tray lined with baking paper. Press each one down with a fork to make an indent in the cookies

  5. Bake in a preheated oven at 190℃ for 15 minutes, until browned and hard on top

  6. Take out cookies and let cool on a cooling rack for 30 minutes

  7. To make the icing, put all the ingredients into a food processor and blend until well incorporated. Store in the fridge to harden up for around 20 minutes

  8. After the cookies are cool, spread about 1/2 to 1 teaspoon of the icing on the bottom of one cookie and place another cookie on top, pressing down slightly so they join together

  9. Then feel free to stuff your face! 

 

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