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Pumpkin Chocolate Chip Muffin Top Cookies + Coconut Frosting (Vegan & GF)
VEGAN CHICKPEA19Ingredients
60Minutes
260Calories
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Ingredients
US|METRIC
20 SERVINGS
- 1 Tbsp. ground flaxseed
- 3 Tbsp. water
- 1 cup vegan butter (softened, I used Earth Balance vegan buttery sticks)
- 3/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 cup canned pumpkin puree
- 1 tsp. vanilla extract
- 2 cups all-purpose flour (Gluten Flour, I used Bob’s Red Mill 1:1 Baking Gluten Free Flour)
- 1 cup gluten-free oats
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup medjool dates (finely chopped)
- 3/4 cup vegan chocolate chips (mini, + extra for topping, I used Enjoy Life)
- 2 cups coconut (shredded or flaked, unsweetened)
- 1 cup raw cashews (soaked in hot water for at least 10 minutes and then drained)
- 1 Tbsp. vanilla extract
- 3 Tbsp. coconut milk
- 3/4 cup vegan powdered sugar
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium160mg7% |
| Potassium250mg7% |
| Protein5g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber4g16% |
| Sugars20g |
| Vitamin A40% |
| Vitamin C2% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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