Delicious pumpkin cashew cookies that are crispy on the edges and soft in the middle. They are vegan, gluten-free, and refined sugar-free, made with cashew milk base and organic oat milk powder.
1: Mix 1 tbsp flaxseed with 3 tbsp water and let this mix sit for 7 minutes to form a flax egg.
2: Combine all dry ingredients first, including oat flour, gf flour, coconut or date sugar, baking powder, cinnamon powder, and pumpkin spice mix.
3: Add wet ingredients to the dry ingredients, including pumpkin purée, flax egg, JOI Cashew Milk Base, and JOI Organic Oat Milk Powder mixed with 1/3 cup water.
4: Mix until well incorporated, but do not over mix.
5: Bake at 375°F for 25 minutes.
6: Make 6 to 8 cookies.
