pumpkin sandwich cookies-freezer

By Jody

Ingredients

• 1 1/4 cup almond flour or almond meal
• 1 cup gluten free oats
• 1 tablespoon cinnamon
• 1 1/2 teaspoons nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup drained pumpkin
• 1/4 cup coconut oil
• 2 tablespoons canola oil
• 1 egg
• 1/2 cup honey
• 2 tablespoons maple syrup
• 2 tablespoons milk
• 2 teaspoons vanilla
• frosting
• 3 ounces of cream cheese
• 2 cups powdered sugar
• mix in bowl with hand mixer until smooth and put in refrigerator until ready to use.

Preparation

Step 1

1. Preheat your oven to 325 degrees F and line two cookie sheets with pieces of parchment paper.
2. In a medium bowl, stir together the dry ingredients. Set aside.
3. In another medium bowl, mix together the wet ingredients. The drained pumpkin won't combine easily at first, but just keep stirring and it'll come together nicely.
4. Add the dry ingredients to the wet and mix until combined.
5. Shape little balls, about 1-inch each. Flatten them to the exact size you want them because they don't spread while baking.
6. Bake for 18-20 minutes. The cookies will still appear soft and they will not brown around the edges. Let cool completely on wire rack.
7. spread frosting on one side and top with another cookies to make a sandwich.
8. wrap each individual sandwich cookie in plastic wrap and store in the freezer.