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!
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.
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!
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!)
Did you know we’ve just launched our Vegan Food Magic eBook!? Check it out below! If you use the Offer Code dvegans5off you’ll receive over 30% off! (this is only available for the first week!). So go ahead and copy the code above and click the link below to get an awesome discount and access to some ah-maze-ing recipes!!
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!)
- 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
- 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
Mix the oat flour, baking powder, salt, cardamom, cinnamon, cloves, ginger, and nutmeg in a bowl
Mix the pureed pumpkin, vanilla, apple sauce, coconut sugar and macadamia or almond butter in a separate bowl
Mix the ingredients of both bowls together. Form into a dough and add the crushed peanuts
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
Bake in a preheated oven at 190℃ for 15 minutes, until browned and hard on top
Take out cookies and let cool on a cooling rack for 30 minutes
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
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
Then feel free to stuff your face!