Delectable Chocolate Pumpkin Sandwich Cookies
Ingredients
Flourless Chocolate Cookies
- 1 cup nut or seed butter (such as SunButter)
- 1/2 cup coconut sugar
- 1/4 cup tapioca starch
- 1/4 cup cocoa powder
- 1/3 cup nondairy milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
Filling
- 1/2 cup pumpkin puree
- 1/2 cup nut or seed butter (such as SunButter)
- 1 tbsp maple syrup
- 1 tbsp pumpkin pie spice
Preparation
In a mixing bowl, whisk together nut/seed butter, coconut sugar, nondairy milk, and vanilla extract.
Add tapioca starch, cocoa powder, baking soda, and salt to the mixture. Mix until a thick dough forms.
Scoop or roll the dough into approximately 1 tablespoon-sized portions. Place them on a baking pan lined with parchment paper, leaving enough space between them for spreading (about 8-10 cookies per pan, bake in 2 batches if needed).
Bake the cookies in a preheated oven at 350°F (175°C) for 12-14 minutes.
Allow the cookies to cool for 10 minutes on the baking pan before transferring them to a cooling rack to cool completely.
In a separate bowl, stir together the pumpkin puree, nut/seed butter, maple syrup, and pumpkin pie spice until the filling is smooth.
Once the cookies have cooled completely, spoon a dollop of the pumpkin filling onto one cookie, then top it with another cookie to create a sandwich. Gently press the cookies together.
Optional: Add candy for extra Halloween vibes.
Enjoy your delightful chocolate pumpkin sandwich cookies!
