Grain-Free Pumpkin Pie Cookies

This recipe is a refinement of the pumpkin pie cookies that I posted around this time last year. I was determined to make them healthier and just as tasty, and I am proud to say I succeeded. I am transitioning for using agave to other sweeteners when possible, and I am also focusing on replacing refined flours and grains with nuts because the healthy fats, protein, vitamins, and minerals in nuts in incomparable. I highly recommend adding some raw dark chocolate to these cookies to amp up the indulgence factor. Also, feel free to eat this dough raw, it won’t hurt you a bit =)

• 
  Pumpkin Pie cookies (g-f, vegan, grain-free, refined sugar free)
   ¾ c cashew flour (pulse cashews in a food processor until a flour forms, sift if desired)
   3/4 c almond flour (pulse almonds in a food processor until a flour forms, sift if desired) Note: you can use ground oats if you have an allergy or don’t like a nutty flavor
   1/4 teaspoon salt
   1/2 teaspoon baking powder
   1/2 teaspoon baking soda
   1 tablespoon cinnamon
   1-2 tsp pumpkin pie spice
   1/3 cup pure maple syrup, room temperature
   3-4 tbsp coconut sugar, or to taste
   1/3 c melted coconut oil
   1 ½ cups pumpkin puree
   2 flax eggs (2 tbsp flax mixed with 6 tbsp water)
   Seeds from 1 /2 vanilla bean
  Blend pumpkin, maple syrup, coconut oil, flax eggs, spices, and vanilla in a food processor until smooth. Mix dry ingredients in a bowl. Add dry ingredients to processor and blend until smooth and creamy. Small bits of nuts may remain. I transferred the mixture to a Vitamix and blended until it was completely smooth. Chill for an hour or until cold and firm. Pipe or scoop on a silpat lined pan. Bake for 13-17 minutes at 350 degrees. The cookies will remain softer than a traditional cooking but the bottoms should be golden and slightly springy to the touch.
• Caramel Frosting:
  ¼ c soaked cashews
  2 tbsp date soaking water
  Seeds from remaining ½ vanilla bean or 2 tsp vanilla extract
  ¼ tsp sea salt
  3/4 c soaked dates
  ¼ c melted coconut oil
  Blend first four ingredients in a high-speed blender until smooth. Blend in dates, then oil. Chill.