'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Friday, November 23, 2012

Egg-free Pumpkin Spice Sandwich Cookies with Maple Frosting

I hope everyone had a wonderful and safe Thanksgiving yesterday.  We had a very delicious Thanksgiving meal with all the trimmings. This year, we didn't have to worry too much about The Princess's allergies since she is able to eat eggs and milk now - and than she ended up not eating anything but crackers and ice cream (yes, not healthy but it was a holiday after all). We spent the morning with one side of the family and the afternoon with the other side of the family. The weather was beautiful and The Princess, The Brothers and their cousins were able to run around outside and leave the adults to visit (and watch football) in relative peace.

I realize the last thing everyone probably needs is more goodies after eating pie yesterday... but, I wanted to get in another recipe with pumpkin in it before the month of November was over. And trust me, you don't want to miss out on this recipe. These cookies are so delicious!

As a side note: I almost never bake with all-purpose flour. It is so processed and refined and there is absolutely no nutrition in it. But, I did use a little in this recipe to make sure they turned out ok (since I was taking them a family outing). When I make them again, I will use all wonder flour (or another whole grain flour).

Pumpkin Spice Sandwich Cookies 

1 1/2 cups wonder flour

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup butter, softened

1/2 cup raw sugar

1/2 cup sucanat

1 1/4 cups pumpkin puree

1 Tbsp ground flax seed mixed with 3 Tbsp water (or 1 egg)

1 tsp vanilla extract

Preheat oven to 350 degrees F. Combine flours, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.

In a medium bowl, cream together butter and sugars. Add pumpkin puree, ground flax mixed with water and vanilla to butter mixture and beat until creamy. Mix dry ingredients. Drop on cookie sheet by tablespoonful; flatten slightly. (I prefer to flatten mine right after they come out of the oven)

Bake for 15-20 minutes in a preheated oven. Cool completely on a wire rack before frosting.

Maple Frosting

1/2 cup butter, softened

1 1/4 cup powdered sugar

2-3 Tbsp pure maple syrup

Put butter in a medium size bowl and mix until whipped. Mix in powdered sugar and beat for another minute. Scrape down the sides and add the maple syrup. Mix for another 2-3 minutes or until frosting is fluffy.

Recipe inspired by Living Well Spending Less
I intended to take a better picture of these, but I forgot so this is what you are stuck with. 


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