Girl, you know it’s true, pumpkin desserts are in full force around here! I wonder how many new pumpkin recipes I’ll be sharing with you guys over the season. I’m just warning you now…it’s hard for me to stop.
The other day I wanted to make some yummy cookies to send to a dear friend, who is also gluten and dairy free. She was actually the first person that was really there to support me in my transition because she had already been doing it for quite some time. What a change it was, cutting out gluten and dairy, but she was there for me during that difficult journey. I love you, Kerri! Wish you lived closer so we could have our chats over a warm batch of cookies and cup of hot Good Earth tea.
So back to those cookies. Kerri also loves pumpkin, a girl after my own heart. I made her these little, precious pumpkin spice sandwich cookies to send in a “just thinking about you” package. Soft, bite-size pumpkin cookies with a cinnamon cream filling. You eat one and then another. And then another. That’s why I strongly advise you to double the recipe. 16 of these sandwich cookies is surely not enough.
gluten free vegan pumpkin spice sandwich cookies
- 3/4 cup gluten free oat flour*
- 1/2 cup Sarah’s gluten free flour blend
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup pure pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup cane sugar
- 3 tablespoons coconut oil, melted
- 1 tablespoon So Delicious unsweetened coconut milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups powdered sugar
- 2 tablespoons non-hydrogenated palm shortening
- 1-2 tablespoons So Delicious unsweetened coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
Preheat oven to 325 degrees. Line baking sheets with parchment paper. In medium bowl, sift together oat flour, flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside. In large bowl, mix together pumpkin puree, brown sugar, sugar, melted coconut oil, coconut milk and vanilla. Stir until blended. Add flour mixture and stir until combined.
*Blend about 1 cup certified gluten free oats in high-powdered blender on high until fine oat flour has formed. Measure out 3/4 cup of oat flour.
I have one too many allergies but this recipe is perfect for me! I love pumpkin and can't wait to try these!
Anything to substitute for the oat flour?
I'm wondering this too…
Rebecca, because the oat flour makes up such a bulk of the recipe, it's hard to say what will give the cookies the same result/texture. You could start by increasing the flour blend to 1 cup. The batter is a thinner cookie dough, but you may need to add an additional tablespoon of flour. You could also try swapping out the oat flour for quinoa flakes. This is not something I've tested, but it's what I would try first. Let me know what works for you!
I have had luck using quinoa flour! it gives it a quinoa taste however but since i like it, i find it's really good. hope that helps
Just curious, I'm kind of new to vegan baking, what is the advantage to using the shortening over say, the Earth Balance Butter sticks in the filling? Thanks!
Don't use it. It doesn't cream like dairy butter does. And it had an over powering taste and a very oily texture. I've used Spectrum and had better results. I also like to use coconut cream
Quinoa flakes are available and marketed like hot breakfast cereal, and taste sweeter then traditional Quinoa flakes. I have tried earth balance for frosting and it is awful, too heavy. Was curious as to what you used for none hydrogenated palm shortening: Spectrum? Thanks