Pumpkin Spice Cookies

Mix all your flours together in a large mixing bowl and set aside.

Blend your dates, salt, vanilla, coconut nectar, cinnamon, ginger, cloves and nutmeg and pumpkin until nice and smooth.

Pour liquid mixture over your flour mix and mould into a dough.

Shape cookie dough into 12 cookies. Roll into balls and then flatten them.

Place them on your dehydrator trays and dehydrate on high (68 degrees Celsius) for 4 hours.

Turn temperature down to 42 degrees Celsius and dehydrate until you have reached your desired consistency. I left it over night and they were nice and crunchy on the outside with a bit of chew in the middle.

Blend all ingredients until nice and smooth and pour over your cookies.

Set them in the fridge until the icing hardens.