Pumpkin Pie Breakfast Cookies with Maple Icing (Vegan)
I’m REAALLLYY excited this week, people. Why? Because one of my FAVORITE people is moving back to New York City!! I’ve known my friend Neil for almost a decade (what), so he is an incredibly important person in my life.
Neil is the friend who gives me the BEST advice that I usually choose not to take – but it’s cool, because I know he doesn’t take mine either.
Neil is also the friend who traveled 2 hours to Philly in freezing rain one time to hear me play a recital. He later got stranded with my parents in Trenton. Never complained. Seriously, not even in TRENTON.
Neil participates in my ridiculousness, calls me on my crap, and attempts to help me understand men (key word being “attempts”). Honestly, this kid is awesomesauce. AND NOW HE’S GONNA LIVE HERE.
And so, in honor of Neil moving here, I made cookies. You see, I LIKE cookies, but Neil LOOOVES cookies. Neil loves cookies more than anyone I know. He actually said to me today that once he moves here, he’d like to start guest-writing on my blog. His column, as he put it, would be called “Uncle Neil’s Cookie Corner.” LOL. I think it’s hilarious and fantastic and I’m actively considering it. Please weigh in.
These cookies are perfect for Neil (who is lactose-intolerant) and for those with intolerances of the gluten or egg varieties. No, they are not cardboard cookies.
They are, in fact, pumpkin pie cookies, because Thanksgiving isn’t over yet and we’re still doing this pumpkin thing. They’re also breakfast cookies, because breakfast is arguably the best meal of the day. See, WHY NOT combine two desserts into one cookie, and WHY NOT eat that cookie for breakfast? They’re also super gooey and soft, the way cookies are supposed to be. You can fight me on that matter, but you will lose.
Just so you know, I did let Neil read this post before publishing, which warranted two responses: “I have [no edits], but I’m so excited for these cookies,” and “I want all of that in mouth… That’s what she said.” [shocked monkey emoji]
- 1 cup pure pumpkin puree
- 1/4 cup pure maple syrup
- 1 cup rolled oats
- 1/3 cup unsweetened coconut
- 1/2 tsp. nutmeg
- 1 tsp. cinnamon
- 1/8 tsp. salt
- 1 tsp. baking powder
- 3 tbs. coconut butter
- 1 tbs. maple syrup
- 1 tbs. coconut oil
- 1 tbs. pumpkin puree
- 2-3 tbs. water
- Preheat oven to 350˚F. Prepare a cookie sheet lined with parchment paper.
- Combine pumpkin puree and maple syrup. Set aside.
- Combine oats, shredded coconut, and remaining dry ingredients.
- Stir oat mixture into pumpkin mixture.
- Using a small cookie scoop or tablespoon, put equally-sized drops of dough onto the cookie sheet.
- Press dough lightly to flatten each cookie.
- Bake for 15-20 minutes, or until set.
- Combine all ingredients (EXCEPT water) in a small saucepan over low heat and stir constantly. When ingredients are melted and bubbling slightly, add water as desired to thin.
- When cookies are done, drizzle icing using a fork or pastry bag. Alternately, you may dip each cookie in icing or spread icing over the top if you prefer.
- Store in a cool, dry place so icing will harden (I store them in the fridge).
- No pastry bag? Fill a small zip-top bag with icing and snip one very small corner off.