My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Soft Batch Pumpkin Spice Cookies (vegan + gf)

I can’t even tell you how easy these soft batch pumpkin spice cookies are to make. Wait. I can tell you, and I’m about to.

Soft Batch Pumpkin Spice Cookies | #vegan #glutenfree

And maybe you saw in the title that these babies are both vegan + gluten-free. Bonus, they don’t taste like cardboard! Double bonus, they don’t turn into a gummy mess in your mouth!

More bonuses? Yep.

  • they’ll be in the oven in 10 minutes or less
  • they’ll dirty one large + one small bowl
  • they’re made with only 2 flours
  • they don’t fall apart while eating
  • maple almond butter FROSTING

Soft Batch Pumpkin Spice Cookies | #vegan #glutenfree

If you happened to try out my Lemon Cornbread Cookies at the end of the summer these are very similar in texture. They’re thick and chewy but not too dense, and unlike the typical pumpkin cookie I wouldn’t say these are cake-like really at all. I would more closely relate them to a shortbread cookie or a scone.

Soft Batch Pumpkin Spice Cookies | #vegan #glutenfree

It’s sort of like eating a pumpkin pie cookie.

Can you get behind that?

Soft Batch Pumpkin Spice Cookies | #vegan #glutenfree

Remember last Monday when I went on + on about re-installing our patio ourselves? I figured I should give you an update.

We’re hiring professionals to save our sanity and whole lot of time. Because sometimes you just can’t do it all. Life lesson #376.

But we still have cookies.

Soft Batch Pumpkin Spice Cookies | #vegan #glutenfree

Print this!

adapted from my Lemon Cornbread Cookies

Soft Batch Pumpkin Spice Cookies gluten-free, vegan // yields appx. 18 cookies

  • 1 tablespoon ground flax meal
  • 2 tablespoons warm water
  • 1/3 cup pumpkin puree
  • 1/4 cup thick almond butter*
  • 2 tablespoons softened unrefined coconut oil
  • 1 tablespoon vanilla extract
  • 1/3 cup muscovado sugar, or coconut sugar/brown sugar
  • 3/4 cup gluten-free oat flour
  • 3/4 cup blanched almond flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/16 teaspoon clove
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Maple Almond Frosting

  • 1/4 cup thick almond butter
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • chopped toasted pecans

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 350° F.

To the same bowl add in the pumpkin, almond butter, coconut oil, and vanilla. Whisk thoroughly. Then whisk in the sugar. Add in the oat flour, almond flour, spices, baking powder, and salt. Stir together until fully incorporated. Dough will be soft but roll-able.

Roll the dough into about 1-inch sized balls between your hands and place on a large baking sheet [you can line with parchment if desired] with 2-3 inches between each ball. 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.

Bake for 9-13 minutes. Allow to cool for 15-20 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 4-5 days.

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.


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 + refrigerate the dough for 20-30 minutes to stiffen up a bit.

*Do not use the almond butter that is very oily/drippy. It can should be soft and thick but not drip off a spoon.

Cut spice measurements in half for a more subtle spice flavor. These are very flavorful. If you don’t have all of those spices on hand add 2 teaspoons pumpkin pie spice. Taste the dough after incorporating and add more if desired.

Soft Batch Pumpkin Spice Cookies | #vegan #glutenfree

Are there any specific recipes or ingredients you’d like to see here in the coming months? Holiday dishes? Desserts? I’d love to hear from you!

Happy week.



Breakfast Friday: Make Ahead Freezer Oatmeal

We’re talking oats today, one of my favorite foods of all time. But this isn’t your standard pot of oats. This is a gigantic batch that you’re going to portion out and freeze for easy breakfasts throughout the week! The best part about it? Customizing the toppings.

Make Ahead Freezer Oatmeal |

It seems as though there are a million different types of oats out there, with very different cook times and textures. All types of oats come from the same plant, they’re just processed in different ways.

If you’re looking to brush up on your oat-knowledge and learn about why some oats say they’re gluten-free and some don’t, or see the difference in nutrition between the varieties below, then be sure and check out my guide to oats. You’ll learn everything you need to know and then some.

The Ultimate Guide to Oats |

For the freezer oatmeal I’m using traditional rolled oats. You can really use whatever type you prefer.

I load up on the cinnamon, obviously.

Make Ahead Freezer Oatmeal |

And then, the toppings. I like to add them on top only so they don’t turn to mush. Nuts and dried fruit work really well as do cacao nibs, chocolate chips, chopped dates, and some fresh fruit like figs and most berries.

Make Ahead Freezer Oatmeal |

After your pot o’ oats is made you’ll portion the oats into muffin tins, top them however you choose, then pop the pan into the freezer. With just a few steps in between.

Then pop them out of the freezer.

Make Ahead Freezer Oatmeal |

And then into a freezer bag.

Make Ahead Freezer Oatmeal |

Thaw the night before for quicker reheating, then heat in a pot on the stove or bowl in the microwave.

And finally, add nut butter. Always add nut butter.

For the full details and instructions for this recipe check out my post over on Craftsy:

On-The-Go-Breakfast: How to Make Oatmeal Ahead of Time

Make Ahead Freezer Oatmeal |

Happy weekend, friends. And happy breakfasting.


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