Vegan Pumpkin Spice Oreos
Feasting on Fruit recipe - Vegan/Gluten-Free
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 cup cacao powder (*see note)
- 1/4 cup + 2 tbsp brown rice flour
- 1/4 cup + 1 tbsp maple syrup
- 1/2 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, allspice, cloves)
- 15 oz can full fat coconut milk (refrigerated overnight to separate)
- 1/4 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1 tbsp maple syrup
- **See notes for a low fat option
Instructions
- 1
Make the filling first so it has time to refrigerate and thicken.
- 2
Combine all the ingredients in a mixing bowl. Whisk with a hand mixer until well combined and smooth. Transfer to a piping bag or jar and refrigerate.
- 3
Preheat the oven to 350F.
- 4
Combine all the ingredients for the cookie. Mix to form a thick dough.
- 5
Roll into 10 balls. Spread out on a baking sheet lined with parchment paper. Flatten with the bottom of a cup or your hand. They will not spread while baking, so flatten them to desired thickness now.
- 6
Bake for 8-10 minutes at 350F.
- 7
Let them cool completely, or better yet refrigerate before making the sandwiches.
- 8
Once cool, spread your filling on half of the cookies. Sandwich with the other half.
- 9
Eat immediately or refrigerate or freeze for 30 minutes or so to allow the filling to solidify.
- 10
Keep in the refrigerator.