Gluten-Free Vegan Chocolate Frosted Pumpkin Spice Cookies
These healthy plant-based Chocolate Frosted Pumpkin Spice Cookies are an easy recipe to make with only 6 clean, real food ingredients and they are ready to enjoy in under 20 minutes.{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Soy-Free | Grain-Free | No Refined Sugar | Paleo-Friendly | Medical Medium® Compliant }
Preheat oven to 350 degrees and set aside a cookie sheet lined with parchment paper.
Prepare the cookie dough:
Add all ingredients for the cookies to a medium-sized mixing bowl and stir until everything is well combined.
Transfer the cookie dough to a flat surface with a sheet of parchment paper.
Form the cookie dough into a ball shape.
Place a second piece of parchment paper on top of the ball of cookie dough.
Roll the cookie dough out flat with a rolling pin.
Using a cookie cutter of your choice (2-inch works best) cut out cookies from the rolled out dough.
Gather up the leftover dough, form it into a ball shape, and roll it flat with a rolling pin.
Continue cutting out cookies and reforming the dough until you run out.
Using a fork like a spatula, gently remove the cut out cookies and transfer them onto the prepared cookie sheet.
Bake at 350 degrees for approximately 10-12 minutes, or until they are golden around the edges. Keep a close eye on them and take care to not let them over bake.
Prepare the chocolate frosting:
Add the ingredients for the chocolate frosting to a small saucepan and melt on the lowest heat, stirring until it is completely melted and smooth, taking care to not let it burn.
Assembly:
After the cookies have completely cooled, dip the top of each cookie into the melted chocolate.
Place the cookies onto a wire cooling rack to allow the chocolate to dry.
Store in an air-tight BPA-free container at room temperature or in the refrigerator.
Notes
Maple Syrup. I haven't tested the recipe with any sweetener, but you can try another unrefined sweetener like organic date nectar or organic coconut nectar.Coconut Butter. This ingredient will give the cookies a "buttery" taste. I haven't tested it with regular coconut oil or any other type of replacement.Vanilla Extract. Substitute with alcohol-free vanilla extract to keep the recipe 100% Medical Medium® compliant.Pumpkin Pie Spice. This high-quality organic pumpkin pie spice is my go-to for all my pumpkin recipes, but feel free to use whatever you have on hand.Himalayan Pink Salt. This is my salt of preference but you can always use sea salt.Chocolate Chips. Omit the chocolate topping to keep the recipe 100% Medical Medium® compliant. Cookie Cutter. The smaller the cookie cutter, the better. For example, if you use a cookie cutter that is too large, the cookies will not hold together well. I used a 2-inch round cookie cutter to keep them small and the recipe yielded (18) cookies.Allow The Cookies To Cool. The cookies will need to completely cool before attempting to remove them from the cookie sheet. For example, they will be crumbly and fall apart if you remove them while they are still hot. The coconut butter needs time to cool off to under 75 degrees so it can solidify and hold the cookies together.