GF Pumpkin Spice Cookies w/ Honey Chai Drizzle 

 Cheers to a scrumptious fall treat that is soft, chewy, melts in your mouth, AND is allergy-friendly. These cookies are dairy-free, gluten-free and soy-free! Yay!

(These bad boys take about 30 minutes to create)

Prep Time: 15 minutes

Cook Time: 12-14 minutes 

*This recipe can be made vegan using an egg replacement equivalent 

1/2 cup brown sugar

1/2 cup cane sugar

1/2  cup Nutiva coconut oil (vegan butter      flavor)

1 cup pumpkin pie mix (organic, canned)

1 organic free range egg (or replacer)

1/2 tsp vanilla extract

2 1/4 cups Bobs Gluten free all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp all spice

1/4 tsp ginger

1 cup powdered sugar

1 tbs of raw honey

1 tbs coconut oil

1 tsp sugar

1/2 tsp cinnamon

2 tbs cashew milk

1 tbs chai masala concentrate (Tazo)


1.  Mix wet ingredients (pumpkin mix, oil,  brown sugar, cane sugar and vanilla in large bowl)

2. In medium bowl, mix the dry ingredients (flour, baking soda, baking powder, salt & spices)

3. Gradually stir the flour mixture into the wet ingredients and continue mixing until you form dough

photo after removing dough from fridge

4. Let dough cool in fridge for 5-10 minutes so it can settle together

5. Preheat oven to 350 deg F while the dough is chilling

6. Scoop tablespoon sized chunks and form into a puffy disc shape

7. Bake 12 minutes on parchment paper (TIP: do not oil cookie pans/paper or the bottom will burn)

8. Make drizzle while cookies are in the oven by whisking all drizzle ingredients together in a bowl

9. Remove cookies from oven, let sit for 5-10 minutes, drizzle

10. ENJOY!!!

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