Cinnamon Maple Oat Cookies with Pumpkin Buttercream (GF, Vegan)

By Ashley | Dessert

Sep 20
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Three of my most beloved fall flavors come together in these Cinnamon Maple Oat Cookies with Pumpkin Buttercream.

Cinnamon: the ultimate sweet Autumn spice.

Maple Syrup: the scent alone is sweet, rich, and intoxicating.

Pumpkin: obviously, a late-September requirement!

The result is a chewy cookie with a soft center enveloped in a fluffy pumpkin-infused frosting.

Think the Oatmeal Creme Pie of your childhood – but a lot more sophisticated, and dare a say, HEALTHY?!

AKA, breakfast worthy! Anyone else down with eating their morning oatmeal in Cinnamon Maple Cookie form?

With a homemade Caramel Maca Latte. Or maybe Apple Rooibos is more your thang?

P.S. This frosting is pretty bad-ass on brownies, pumpkin pancakes, or right off the spoon =)

Cinnamon Maple Oat Cookies (makes 15 medium cookies)
Ingredients:
¼ c melted coconut oil
½ c grade B maple syrup
2 heaping tbsp almond butter
½ c almond flour
½ c sorghum flour
1 heaping cup rolled oats
3 tbsp ground flaxseed, or 2 tbsp ground chia seed
½ tsp cinnamon
½ tsp Himalayan sea salt
½ tsp baking soda

Optional: 1/2 c dairy-free chocolate chips (I like Equal Exchange brand)

Method:
In a bowl, mix first three ingredients well.
Add dry ingredients and mix until a sticky dough forms.
Refrigerate for 30 min.
Scoop heaping tablespoons of dough onto a baking sheet and flatten just a bit.
Bake at 350 for 10-12 minutes or until edges start to brown.
Allow to cool before transferring to a wire rack or plate.
Frost cooled cookies with buttercream, and garnish as desired
Store in an airtight container for up to 4 days. Unfrosted cookies will last 7 days.

Pumpkin Buttercream

Ingredients:
2/3 c cashew pieces, soaked, drained and rinsed
1/2 c melted coconut butter (raw cashew butter + 2 additional tsp coconut flour, can be substituted)
1/4 c maple syrup, or a few drops stevia
1/2 c coconut cream (chill the can initially to separate cream from liquid, but bring cream to room temp before blending)
1/4 c non-dairy milk (or reserved liquid from the can of coconut cream)
1/4-1/3 c pumpkin puree
Optional: 1-2 drops Young Living Orange Vitality Oil
-1 tsp pumpkin pie spice or ground cinnamon
Pinch sea salt
1 tbsp, plus 1 tsp sifted coconut flour
For Garnish: dairy-free chocolate chips, pecans, toasted pumpkin seeds

Method:

***Note: make sure all the ingredients are at room temp or warm before blending!***

For the buttercream, blend the cashews, non-dairy milk, essential oil, and vanilla in a high-speed blender until creamy.

Add the coconut cream, coconut butter, and maple syrup. Blend until smooth and creamy.

Add the coconut flour and blend to incorporate. It will be thin but will thicken substantially in the fridge.
Transfer frosting to a container and chill at least 4 hours, before dolloping onto cookies and garnishing as desired.

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