Pumpkin Pecan Cookies

Ingredients:

• 1 cup almond meal

• 1/2 cup oat flour

• 1 tsp pumpkin spice

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/3 cup coconut sugar

• 1 Tbs flax and 2 Tbs flax (or 1 egg)

• 1/3 cup cashew butter

• 1/3 cup pumpkin purée

• 1 tsp vanilla bean extract

• 1/4 cup pecans

• Handful sunflower seeds
  
  Cheesecake filling:

• 112g cream cheese (or almond milk cheese)

• 1/4 cup icing sugar

• 1 tsp lemon juice

• 1 tsp vanilla bean extract
  
  Method:

  1. Preheat the oven to 350° F.
  2. Whisk the egg and coconut sugar together well
  3. Mix in vanilla, pumpkin purée and the cashew butter
  4. Add in the dry ingredients and mix together, then stir in nuts and seeds
  5. Place in freezer for 15 minutes or fridge for 30 minutes
  6. Take out and scoop out cookie balls in tray, it will be sticky so be careful. Press in some pecans and pumpkin seeds.
  7. Bake for 15 minutes until golden brown. Allow to cool on cooking rack.
  8. Make the frosting. Beat the cream cheese filling ingredients until creamy.
  9. Pipe into cookies and enjoy!

Alternative:

• 1 ½ cups white chocolate, melted

• pink or blue oil-based food coloring

• Cookie dough:

• 170g unsweetened chocolate, chopped

• 2 cups dark chocolate chips

• 1 cup unsalted butter, cold, cut into cubes

• 6 large eggs

• 2 ¼ cups granulated sugar

• 1 1/2 cups flour

• 2/3 tsp baking powder

• 1/2 tsp salt

• 1 ½ cups chocolate chips