Ingredients

The following ingredients have 14 Servings
  • 1/2 cup pumpkin puree
  • 2 tbsp vegan tofutti cream cheese ((plain))
  • 2 tbsp brown sugar
  • 1/4 tsp pumpkin pie spice mix
  • 1 tsp instant coffee powder dissolved in 2 tbsp water
  • 1 cup whole ground flax meal
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 banana ((mashed))
  • 1 tsp vanilla extract
  • 1 tsp olive oil

Instruction

  • In a mixing bowl combine all the ingredients of the frosting and whip it very well. Keep it in the refrigerator until ready to use.
  • In a small bowl dissolve coffee powder in water and keep it aside.
  • Preheat oven at 400 degree Fahrenheit and prepare a cookie sheet with parchment paper.
  • In a large mixing bowl combine ground flax meal, almond flour, baking powder and salt. Mix well with a spoon until no lumps are left.
  • Now fold in dissolved coffee, mashed bananas, vanilla extract and olive oil into the flax mixture. Mix it very well. (I prefer to mix it with hands for even mixing).
  • Now divide the cookie dough into 14 equal parts and place the round balls on the prepared cookie sheet. Gently press each ball in the middle with the fingers to flatten a bit.
  • Place the cookie sheet in the middle rack of the oven and bake for 25 minutes.
  • Take out the sheet and let the cookies cool completely. Now, generously top the cookies with the pumpkin cheesecake frosting. Enjoy them as is or decorate with your choice of icing for Halloween.