Raw Soft Pumpkin Cookies

In the deli I work in, they make soft, lightly spiced pumpkin cookies with a maple frosting glaze.  The aroma they give off when removed from the oven is simply heavenly.  The rack they cool on is right next to my work station, and they always make me happy as I take in the scent. Very tempting to steal one and snack on it, but since they are not raw and are filled with sugar I do not. I simply dream about them.  

But dreaming is not good enough for me.  Ever.  If I want something I am dreaming about, I go after it, or in this case make it.  So, I decided to make a rawified version.  I created a soft dough that tasted pretty darn amazing before it was made into cookies.  Just the right amount of spice.  I think I like snacking on pumpkin cookie dough just as much as chocolate chip cookie dough.  I don't discriminate when it comes to deliciousness!

The secret to keeping this dough so soft and fluffy is the ground flax seed.  But trust me, you would never even know this healthy fiber and omega 3 filled ingredient is in there since these taste like they should be bad for you.  But of course, you can enjoy all you want and not feel guilty!  I glazed them with a cinnamon maple laced coconut butter glaze and they were pure deliciousness!  Move over classic baked soft pumpkin cookies, these are just as heavenly!

Raw Soft Pumpkin Cookies
makes 12

1 cup raw coconut flour (home made is preferred)
3 cup sprouted buckwheat flour (or sprouted oat flour, or additional coconut flour)
1 3/4 cup ground flax seed
1 cup soft medjool dates, pitted
1/4 tsp sea salt
1 tsp pure vanilla extract
1 tsp maple extract
2 Tbsp cinnamon
2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 cups chopped raw pumpkin or squash*
1/2 cup raw coconut nectar (maple syrup, or your choice liquid raw sweetener)
1/4 cup raw coconut butter ((not oil) warmed to liquid

1/4 cup raw coconut butter, warmed to liquid
2 tsp maple syrup (or your choice liquid raw sweetener)
1/2 tsp cinnamon
1/4 cup filtered water

For the dough, in a food processor, combine the coconut flour, buckwheat flour, flax seed, dates and salt, and process until the dates are very finely chopped and it is all well combined.  Remove from the food processor.  To the processor, add the vanilla, maple, spices, squash, coconut nectar, and coconut butter and process until smooth.  Add back the dry ingredients, and process until smooth.** Shape into 12 cookies (roll into balls, and flatten them) on a lined dehydrator tray, and dry for about 4-6 hours at 115F until firm, but still soft and moist.
Whisk together the glaze ingredients, and drizzle over the cookies (I like to put it in a pastry bag, and pipe it over).  Enjoy!

*Squash is sweeter than pumpkin, so I use it in place of pumpkin in many recipes.  Carrot or sweet potato may also be used, since they are easier to cut up, and you will not be able to taste the difference. 
**Note: vegetables can very in moisture, so depending on which you use (pumpkin, carrot, squash, potato) and how moist it is, you may need to add a little more moisture if your cookies seem to dry, or a little more coconut flour if they seem too wet.

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