Best Soft Vegan Pumpkin Cookies

In a small large bowl whisk together pumpkin puree, almond flour, oil, sugar, ginger, cinnamon, salt and baking powder. Fold in flour and mix the batter until no lumps of flour are visible.

Using an ice-cream scoop, drop the cookies onto the prepared baking sheets, spacing them about 2" apart. Bake for 25-30 minutes at 375 F until toothpick inserted in the middle comes out with fever crumbs. Remove cookies from the oven and transfer to a wire rack.

Meanwhile, in a small bowl combine vegan chocolate and milk.  Microwave for 15 seconds and then stir until chocolate is completely melted. Dip fork in melted chocolate and then drizzle all over cookies.

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