I Can You Can Vegan

Combine the flaxseed meal and water to make a flax egg. Set aside in the freezer to thicken/chill.

Preheat oven to 350°.

Use a hand or standing mixer to beat the sugar and butter until light and fluffy.

Add in vanilla extract and flax eggs and beat until well combined. Scrape down the sides as needed while mixing.

Transfer pumpkin pie puree to a small plate. Use paper towels or clean dishcloths to remove excess water.

Add in dry ingredients and dried pumpkin puree and continue mixing until dough is formed and has started slightly pulling away from the sides of the bowl. Note: dough will look a little sticky and the texture will be soft, not completely firm

Combine the cinnamon and sugar rolling mixture in a small bowl.

Using a cookie scoop, form dough into small balls and toss in cinnamon and sugar mixture so that all sides are covered, then transfer to a sheet pan lined with parchment paper. 

Once each ball has been coated in the cinnamon sugar mixture and placed on the sheet pan, bake for 10 minutes.

Once finished baking, let cool for 10 minutes and enjoy! Note: cookies may appear puffy after retrieving from the oven, but will deflate as they cool.