Pumpkin Puffs

Wet Ingredients:  

  • 3 tablespoons grapeseed oil

  • 3 tablespoons pure maple syrup

  • 1/4 cup unsweetened pumpkin purée

  • 2 tablespoons honey

  • 1 1/2 teaspoons ground flaxseed

  • 1/2 teaspoon pure vanilla extract

Dry Ingredients:  

  • 3/4 cup almond flour

  • 1 cup plus whole wheat flour

  • 3 tablespoons arrowroot starch

  • 1/4 cup coconut cane sugar

  • 1 teaspoon pumpkin pie spice

  • 1/4 teaspoon fine sea salt

  • 1/2 teaspoon baking soda

Cashew ‘Buttercream’ Frosting Ingredients (optional):  

  • 1 1/2 cups raw cashews (soaked in hot water 1 hour)

  • 1/2 cup full-fat coconut milk

  • 4-6 Tbsp maple syrup

  • 1/4 cup melted coconut oil

  • 1 tsp pure vanilla extract

  • 1/4 tsp sea salt

 Directions:

  1. Preheat the oven to 350°F and line one extra-large baking sheet with parchment paper.

  2. Combine wet ingredients and whisk until combined. Set aside.

  3. Combine dry ingredients and whisk until combined.

  4. Pour the wet mixture over the dry mixture and stir until it comes together into a dense, very thick dough.

  5. Scoop a heaping 1 tablespoon of dough into your hand, and roll it into a ball. Continue with the remaining dough, placing each ball onto the baking sheet about 2 to 3 inches apart. Do not flatten the balls before baking as they will spread out on their own.

  6. Bake the cookies for 12 to 14 minutes until lightly golden 

  7. For the cashew buttercream: Soak cashews in hot water for 1 hour. Drain thoroughly and add to a blender. To the blender, also add remaining ingredients and blend on high. Freeze for 45 min and whisk well before spreading over cookies.