1 1/2 cups BBF Organic Coconut Sugar
1/2 cup BBF Virgin Organic Coconut Oil, room temperature
1 1/2 cups canned pumpkin
2 tsp vanilla
2 3/4 cups oat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ginger
1/2 tsp salt
1 cup confectioners sugar
1 Tbsp BBF Virgin Organic Coconut Oil, melted
1 tsp vanilla
1-2 Tbsp almond milk
1. Preheat oven to 350°F.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt; set aside.
3. In a medium bowl, cream together the coconut oil and coconut palm sugar. Add pumpkin and vanilla and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by spoonfuls; flatten slightly.
4. Bake for 15 minutes. Move immediately to cooling rack. While still warm drizzle with glaze.
5. To Make Glaze: Whisk together confectioners' sugar, coconut oil and vanilla. Add milk as needed, to achieve drizzling consistency.
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