Gluten-Free Vegan Pumpkin Spice Thumbprint Cookies (Vegan, Gluten-Free, Dairy-Free, Flourless, Egg-Free, Paleo-Friendly, No Refined Sugar)November 9, 2015 ByGluten-Free Vegan Pumpkin Spice Thumbprint Cookies (Vegan, Gluten-Free, Dairy-Free, Flourless, Egg-Free, Paleo-Friendly, No Refined Sugar) Print recipe Print with main photo Print text only www.thehealthyfamilyandhome.com The Healthy Family and HomeIngredientsFor the cookie1 3/4 cup organic, unpasteurized almond flour1/4 cup organic, unpasteurized almond butter1/4 cup organic maple syrup1 tablespoon Primal Palate Pumpkin Pie Spice Blend1 tablespoon organic coconut oil (melted/liquid)1 pinch Himalayan pink saltFor the filling1/2 cup organic pumpkin puree2 tablespoons organic maple syrup1 tablespoon organic coconut oil (melted/liquid)1/2 teaspoon Primal Palate Pumpkin Pie Spice BlendFor the topping1/2 cup organic pecans (chopped) Directions Prepare the cookies Step 1Add all ingredients for the cookies to a medium sized bowl and stir until well combined. Take out a spoonful at a time (about a tablespoon), roll them into a ball, then flatten them into a disk shape. Put them on a baking pan lined with parchment paper, then make a "thumbprint" in the center of each cookie (make one going from left to right, then another going up and down). Bake them at 350 degrees for approximately 15 - 20 minutes, or until they are golden brown. Keep a close eye on them so they don't burn. Remove from oven and let them cool completely before adding the filling. Prepare the filling Step 2While the cookies are baking, add all the ingredients for the filling to a small bowl and stir until they are well combined. Adjust the spices and/or sweetener to your preference. After the cookies have cooled, take a spoonful at a time and fill the center of each cookie. Sprinkle the tops with the chopped pecans. Enjoy!NoteThis recipe will make approximately 18 small cookies. The recipe and photographs for "Gluten-Free Vegan Pumpkin Spice Thumbprint Cookies" by The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.