Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies

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Wow! These are such an awesome treat - and gluten free too! It's a bit of a long winded name - Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies! (try saying that 3 times fast!), but it's the only way I thought to describe them properly - because they are exactly what the name says!

If you're not gluten free, you could substitute the oat flour with all purpose flour, which should make them a bit lighter and fluffier.

Whoever thought of pumpkin icing before!? Not me! But when I was making the icing for these, I thought it'd be great to give it a nice orange colour and threw a tablespoon in. Best. Idea. Ever.

The icing on these cookies is the most unhealthy part - so if you're on a health kick, just eat the cookies as is, without making the icing. I used coconut sugar in the cookies to sweeten - and oat flour - so they're pretty healthy!

These cookies are best eaten on the day you make them, otherwise they will go a bit soft (they still taste good - just not as good!)

If you love cookies, try out our Lemon and Poppy Seed Cookies or our Nutmeg Spiced Cookies!

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Cookies:

1 1/2 cups oat flour
1 tsp baking powder
Pinch of salt
1 tsp cardamon
1 tsp cinnamon
Pinch of clove powder
1/8 tsp nutmeg powder
1/2 tsp ginger powder
1/2 cup pumpkin (pureed of mashed)
1/2 tsp vanilla extract
1 Tbsp apple sauce
1/4 cup coconut sugar
1 Tbsp macadamia or almond butter
1/4 cup crushed peanuts

Icing:

1/4 cup nuttelex or earth balance
1/4 cup icing sugar (plus 1 extra Tbsp)
1 tsp macadamia butter
1 Tbsp pumpkin puree or mashed pumpkin

Mix the oat flour, baking powder, salt, cardamom, cinnamon, cloves, ginger, and nutmeg in a bowl

Mix the pureed pumpkin, vanilla, apple sauce, coconut sugar and macadamia or almond butter in a separate bowl

Mix the ingredients of both bowls together. Form into a dough and add the crushed peanuts

Put the dough in the freezer to harden up for around 1/2 an hour. Take out of the freezer and form into one inch balls. Then put on a baking tray lined with baking paper. Press each one down with a fork to make an indent in the cookies

Bake in a preheated oven at 190℃ for 15 minutes, until browned and hard on top

Take out cookies and let cool on a cooling rack for 30 minutes

To make the icing, put all the ingredients into a food processor and blend until well incorporated. Store in the fridge to harden up for around 20 minutes

After the cookies are cool, spread about 1/2 to 1 teaspoon of the icing on the bottom of one cookie and place another cookie on top, pressing down slightly so they join together

Then feel free to stuff your face!