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1
In a large mixing bowl, whisk together the flax and water for about 15 seconds. Set aside for 5 minutes until gelatinous. Preheat your oven to 350u00b0 F.
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2
To the same bowl add in the pumpkin, almond butter, coconut oil, and vanilla. Whisk thoroughly. Whisk in the sugar.
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3
Add in the oat flour, almond flour, spices, baking powder, and salt. Stir together until fully incorporated. Dough will be soft but roll-able.
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4
Roll the dough into about 1-inch balls between your hands and place on a large baking sheet (you can line with parchment if desired) with 2 to 3 inches between each ball.
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5
Tear a small piece of parchment or wax paper and place it over one cookie. Gently flatten with a flat-bottomed glass to 1/4-inch thickness. This should make the cookie about 2 1/2 inches wide. Repeat with all cookies.
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6
Bake for 9 to 13 minutes. Allow to cool for 15 to 20 minutes then remove with a metal spatula and place on a cooling rack. Let fully cool for the best texture. Store in an airtight container on the counter for about 4 to 5 days.
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7
If adding the frosting: Stir together the almond butter and maple syrup until smooth. Add more almond butter for a thicker consistency if desired. Stir in the cinnamon and ginger. Spread on cookies and top with pecans. Best if topped prior to serving. Keep stored in the fridge after topping.
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8
NOTES: The dough will be soft and a bit oily feeling but should be able to roll easily into balls. If the dough is too sticky and can't be rolled add 1 tablespoon each of corn flour and almond flour and stir again. Or, wrap and refrigerate the dough for 20 to 30 minutes to stiffen up a bit.
