Pumpkin Pie Spiced Muffin Cake Cookies (Grain-Free, Dairy-Free, & Egg-Free)

RECIPE

Servings 12 muffin cake cookies| Prep Time 25 minutes| Total Time 45 minutes

INGREDIENTS

1/2 cup white sugar

1/2 cup light brown sugar

2 T dark brown sugar

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140 g cassava flour (approximately 1 cup)

56 g almond flour (approximately 1/4 cup)

1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine pink himalayan salt

1/4 tsp cinnamon

1 1/4 tsp pumpkin pie spice

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1/4 c canola oil

1 T tigernut oil (I use tigernut oil from TigernutsUSA)

1 T melted vegan butter (I use Earth Balance Soy Free Buttery Spread)

1 tsp pure vanilla extract

1/2 tsp white vinegar

“1 egg replacement” (I use 1 T. Bob Ed Mills dissolved in 2 T purified water) 

3 T purified water

2 T almond milk (I use JOI Almond Nutbase)

3/4 cup canned pureed pumpkin

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Additional sugar (1/4 tsp) & fine pink himalayan salt (approximately 1/2 tsp) mixed together, to sprinkle on top of the cookie muffins before baking.

DIRECTIONS

1. Preheat oven to 375 degrees F.

2. In a small bowl, thoroughly combine the sugars, melted buttery spread, and the oils. 

3. Add the vanilla, vinegar, almond milk, water, and pumpkin and stir well with a fork.

4. Whisk the egg (or prepared egg replacement) and add to the wet ingredients; mix with a fork until fully integrated.

4; In another small bowl, whisk together the remaining dry ingredients and add to the wet ingredients.

5; Spoon out 1/4 cup size drops onto 2 parchment paper covered cookie sheets, spacing them 1”  inch apart from one another. Sprinkle each mound with a small amount sugar/salt topping.

6. Bake six (6) at a time, on the upper middle rack in the pre-heated oven for approximately 11-13 minutes, until puffy and just lightly browning on the edges.

7. Let the muffin cake cookies cool for 10 minutes before moving them to a rack to further cool.