Pumpkin Chocolate Chip Muffin Top Cookies

Soft baked cookies with a muffin top texture make a sweet treat for fall!

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 Gluten Flour All Purpose 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 finely chopped medjool dates
3/4 cup mini vegan chocolate chips + extra for topping (I used Enjoy Lifestyle)

FROSTING:
2 cups shredded or flaked, unsweetened coconut
1 cup raw cashews, soaked in hot water for at least 10 minutes and then drained
1 Tbsp vanilla extract
3 Tbsp coconut or almond milk
3/4 cup vegan powdered sugar

View the full recipe at Vegan Chickpea →