I was doing so well with keeping up with my Vegan MoFo posts before this past week, but sometimes life has its own way of intervening. So, here I am with another recipe on the day before Halloween. I hope that everyone had a great weekend! I dressed up as an owl in a DIY costume, which I was inspired to do by Alpha Mom, and went to my dear friend Jade’s Halloween party. She did her own DIY costume and was a Dr. Seuss Truffula Tree! So awesome. 🙂
Other than that, I can’t wait to carve some pumpkins tonight and go trick or treating tomorrow with my nephew and older sister. Obviously, I’m just going to be observing, not candy grabbing. 😉 I’ll have to share what pumpkin design I come up with you all tomorrow, do you have any good ideas for one?
What I really want to share with you, though, is this spiced chocolate cookie recipe with the coolest and pretty experimental icing I’ve made for something like this. These are not super chocolate-y cookies, so the addition of pumpkin spice makes them a little like gingerbread cookies, and no one was complaining! The icing has pumpkin puree in it to give it a slightly orange color, although carrot juice would also be great for this, and doesn’t harden entirely. But, this makes it go perfectly with the slightly soft cookie. They disappeared very quickly, I’ll tell you that much.
One Year Ago: Gluten-free Carrot Waffles with Red Grape Compote
- 1/2C. Earth Balance Buttery Sticks
- 1/2C. + 2 tsp. Turbinado Sugar
- 3Tbsp. Plain Pumpkin Puree
- 1tsp. Vanilla Extract
- 1 1/3C. Almond Flour
- 1/4C. Cocoa Powder
- 1tsp. Pumpkin Spice Blend
- 1/4tsp. Salt
- 1 1/2Tbsp. Earth Balance Buttery Stick
- 2Tbsp. Plain Pumpkin Puree
- 3/4C. Organic Powdered Sugar
- Pinch of Salt
- Using an electric mixer, whip the Earth Balance together with the sugar. Add the vanilla and pumpkin puree to the bowl and whip until incorporated.
- In another bowl, sift together the almond flour, cocoa powder, pumpkin spice and salt.
- Then, slowly add the dry mixture to the wet with the mixer until fully combined and easily formed into a large dough ball. You can keep it this way (for rolling out later) or roll it into a log that is 2" in diameter, then refrigerate it for 30 mins.
- Preheat oven to 350ºF, and either roll out the dough and use cookie cutters to make Halloween/Fall shapes, or slice 3/8" thick cookies from your round log.
- Place the cookies on a baking sheet and place in the oven for 10-12 mins.
- Take the cookies out of the oven and place them on a cooling rack and let them cool for 15-20 minutes
- In the mean time, using a small skillet, melt the Earth Balance over low-medium heat and stir the pumpkin into it.
- Slowly add the powdered sugar into the pan, along with the salt. Stir together until it becomes liquid (you may need to adjust the temperature for this). Let it cool just slightly, so that it doesn't become solid, and use a spoon to spread a thin layer of it on each cookie.
- Once you've done that, wait a couple of minutes for the icing to set and chow down!
Recipe NotesMakes 15 smaller cookies, double the recipe if you want to make larger ones. 🙂
My favorite way to test recipes is to have a picky eater try it out. Let me tell you, my nephew is the pickiest eater I’ve ever met; he’s getting better, but man, it’s pretty bad. So, with only a little convincing, I got him to try these out and made sure to capture what I could of his reaction. His first bite went in, we all paused, and then another bite, and another. Then he said, “these are good!” Success!
This was a great way to use some of the almond flour that I keep accumulating from making homemade almond milk! So, you know that I’ll be bringing more recipes with that in it your way, very soon. 🙂
Did you dress up this past weekend? Carved any pumpkins? Let’s hear it!