PUMPKIN SPICE CRINKLE COOKIES
Servings Prep Time
12people 10minutes
Cook Time
15 minutes
Servings Prep Time
12people 10minutes
Cook Time
15 minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, stir in oil or softened vegan butter and granulated sugar with a spoon until smooth then add in ground flax.
  3. Add in pumpkin puree, pumpkin spice, non-dairy milk, and vanilla. Mix well until well combined.
  4. Combine gluten free all purpose flour, salt, and baking powder with mixture until dough forms.
  5. Chill dough in refrigerator for at least 15 minutes.
  6. Using a 1 inch ice cream scoop, scoop a generous TBSP of dough using a and roll into a ball.
  7. Roll ball in powdered sugar.
  8. Drop balls on baking pan and cook for fifteen minutes.
  9. Allow the cookies to cool for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Notes

NOTES:  

Non-Dairy Milk Options: There are so many non-dairy milk options like flax milk, rice milk, almond milk, coconut milk to name a few.  We are not allergic to coconut, so I used coconut milk in this recipe.

All Purpose Flours: I’ve used gluten free Bisquick and Jules Gluten Free All Purpose Flour in this recipe.  If you need to avoid soy stick with Jules Gluten Free All Purpose Flour. 

For and added punch of spice, add 1/8 tsp of minced ginger to the dough.