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!)
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!
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
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Mix the oat flour, baking powder, salt, cardamom, cinnamon, cloves, ginger, and nutmeg in a bowl
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Mix the pureed pumpkin, vanilla, apple sauce, coconut sugar and macadamia or almond butter in a separate bowl
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Mix the ingredients of both bowls together. Form into a dough and add the crushed peanuts
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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
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Bake in a preheated oven at 190℃ for 15 minutes, until browned and hard on top
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Take out cookies and let cool on a cooling rack for 30 minutes
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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
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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
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Then feel free to stuff your face!
