Pumpkin Spice Cookies

Dairy Free Gluten-Free Vegan Vegetarian

Calories: 173 Proteins: 3 Carbs: 28 Fats: 6 Serves: 24



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.