Remember that Kamut that I said I was going to grind up to flour? Well I did it! My Vitamix did a nice job grinding up a grain that is as hard as uncooked rice into fluffy flour!
Then, I raided my fridge and I realized I had some of that left over pumpkin butter. Remember when I wrote about making Apple and Pumpkin Butter?
I used the rest of the Apple butter in this Vegan GF Apple Sauce cake (pictured below) I reduced the sugar, used apple butter in place of sauce and added chocolate chips. I have made this cake several times with different variations. I really like it because it is a simple gluten-free recipe. At one of my old jobs there was an employee with Celiac, an employee with a nut allergy and someone with type 1 diabetes. This was a nice recipe for that group, linked here!
So about the cookies. I adapted the recipe from Oh She Glows, Vegan Thumbprint Cookies.
I know I kinda said I was trying to move away from pumpkin recipes. However, this pumpkin butter may have gone bad had I not made use of it. And we don’t like waste around here. We do our best to use what we have and reduce, reuse, recycle, etc…
I am glad I didn’t give up on pretty little PUMPS because these cookies came out awesomely!
Pumpkin Almond Vegan Thumbprint Cookies
3/4 cup + 2/3 cup kamut flour (i made the same type of cookie last year using wheat flour and they came out delicious)
1 cup blanched almonds grinded or almond flour (i left some bigger pieces for texture)
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup + 1 tablespoon maple syrup
2 tablespoon brown rice syrup (or sub more maple syrup)
2 teaspoons pure vanilla extract
1/4 cup coconut oil, melted
3 tablespoons almond milk
1/3 cup pumpkin butter
- preheat over to 350 degrees f
- prepare cookie sheet covered with parchment paper
- Sift together dry ingredients
- in separate bowl combine liquid ingredients except pumpkin butter, and mix well
- slowly combine liquid and dry in one bowl
- create 1 inch balls with dough (i got 18 cookies out of this recipe)
- press your thumb into the tops of the cookies
- spoon about 1/2 to 1 teaspoon of pumpkin butter into the indents you made with your thumbs
- bake for 15-18 minutes until firm to touch and lightly browned
- let cool on counter and transfer to refrigerator (i am not sure why, but this really brings out the flavors)
If you try this recipe, let me know how it works out for you and if you liked it!