Pumpkin Oatmeal Olive Oil Cookies with Maple Frosting

Serving: makes about 16 cookies

Total time: 25 minutes

 

Cookie ingredients:

• 1 cup pumpkin puree
• 1 cup oats
• 1 cup all purpose flour
• ½ cup of walnut pieces
• ⅓ cup of maple syrup or honey
• ¼ cup extra virgin olive oil
• ⅛ tsp of vanilla extract (optional)
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin pie spice

 

Icing ingredients:

• ½ cup unsalted butter (sub alternative for vegan)
• 1 cup coconut sugar
• ¼ cup milk (sub alternative for vegan)
• 2 tbs maple syrup
• Pinch salt
• 2 cups powdered sugar

 

Instructions:

1. Preheat the oven to 350° F and line a baking sheet with parchment paper.
2. Place all cookie ingredients in a bowl and mix until well combined.
3. Scoop out about a tablespoon of the batter onto the baking sheet and slightly flatten each cookie with the back of a spoon.
4. Bake for 15 minutes. Allow to cool after baking.

While the cookies are baking, prepare your icing.

1. In a saucepan over medium heat, melt together the butter and coconut sugar. Bring to a boil for 2 minutes, constantly whisking.
2. Mix in milk, maple syrup, and salt and bring to a boil again for 1 minute while whisking.
3. Turn off heat and cool in the pan for 15 minutes.
4. After cooling, whisk in powdered sugar until it reaches a glue-like consistency. If icing is too thick add in milk 1 TBS at a time until desired consistency.
5. Quickly spread over cookies, the icing will thicken as it cools.

 

Extra icing can be stored in a sealed container and makes a lovely addition to coffee, toast, or scones.