Cookie Directions

1. Preheat the oven to 365°F and lightly oil a baking sheet.
2. Soak the raisins and dates in the water for at least 10 minutes to soften.
3. Meanwhile, beat together the shortening, olive oil, and brown sugar in a large bowl until fluffy.
4. Drain the raisins and dates and chop finely. (You can mash them with a fork to further smooth out.) Add to the shortening mixture, along with the egg, vanilla, and pumpkin and beat again.
5. In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, sea salt, and spices. Add to the wet ingredients and stir to combine.
6. Drop the dough by spoonful onto the baking sheet. Smooth out the cookies some, as they won’t change shape much as they bake.
7. Bake for 8 to 10 minutes, until done. Remove from the oven and let set on the cookie sheet for a couple of minutes before removing to a wire rack to cool completely.

Cream Filling Directions

1. Place the vanilla, coconut oil, and shortening in a large bowl and beat with a hand mixer until fluffy.
2. To make your own healthier, less processed “powdered sugar,” place the brown sugar and lecithin (if using) in a blender and blend until fine, being careful not to over blend or the mixture will start to thicken. Add this to the coconut oil mixture and beat again, until smooth and creamy.
3. Refrigerate the crème while the cookies are cooling, then frost the cookies and press together lightly to make sandwiches. Refrigerate for a few minutes to set, or freeze for a totally different dessert treat!