Pumpkin Spice Cookie Sandwiches

Vegan, Oil-free, Gluten-free, No-added Sugar

Prep: 15 min, Bake: 15-18 min, Total: 38 min, Yields: 50 cookies / 25 cookie sandwiches

Ingredients:

For the Cookies:

• 2 cups GF oat flour
• 2 cups almond flour
• 1 Tbsp baking powder
• 2 tsps pumpkin pie spice
• 3 Tbsps ground flaxseed
• 1 cup unsweetened plant milk
• 1 cup dates, pitted
• 1 can (1 ½ cups) pumpkin purée (save 2 Tbsps for Cream)
• 2 tsps vanilla extract
• 2 tsps apple cider vinegar

For the Cashew Cream:

• 3/4 cup cashews, unsalted, raw
• 1 cup dates, chopped
• 2 Tbsps pumpkin purée
• 2 Tbsps maple syrup
• 2 Tbsps lemon juice
• 1 tsp vanilla extract
• pinch of turmeric powder, for color (optional)
• water, to adjust consistency, start with 1/2 cup

Instructions:

1. Preheat the oven to 325ºF, line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flours, baking powder and pumpkin spice. Set aside.
3. In a blender, process the flaxseed, plant milk, dates, pumpkin purée, vanilla extract and apple cider vinegar until smooth.
4. Pour the wet ingredients into the bowl with the dry and stir until fully incorporated.
5. Drop about a tablespoon of batter (approximately 25 cookies per baking sheet) on lined baking sheets, flatten each cookie with wet fingers to desired thickness. Cookies do not spread.
6. Bake for 15-18 minutes. Do not overbake.
7. While the cookies are baking, prepare the cream. First, put the cashews and dates in a small blender and cover with hot water for 15 minutes. Then, carefully pour the soaking water out, add the rest of the cream ingredients and proces until smooth. Adjust consistency by adding more water, if needed. Refrigerate until ready to use.
8. Cool baked cookies on the sheets for 5 minutes, then transfer to cooling racks to cool completely.

Assembly:

1. When cookies are completely cool, spread about 2 teaspoons of the cream on the bottom of one cookie and top with another cookie (the bottoms of each cookie will be facing each other).
2. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.