Pumpkin Orange Gingersnap Cookies

Whether you’re a redhead or not, you’ll enjoy these cookies from Celebrity Vegan Chef Jason Wrobel. Begin by adding gluten-free flour, coconut palm sugar, cinnamon, and cloves to a mixing bowl. Pull them out, let them cool, and then take them to the face, specifically your mouth. These are the perfect thing to take to a holiday party as these ginger snaps are sure to be snatched up quick.

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Pumpkin Orange Gingersnap Cookies:

Dry ingredients:

  • 2 and 1/3 cups gluten-free all-purpose flour
  • 1 cup coconut palm sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 tablespoon golden flax seed meal
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon guar gum
  • 2 teaspoons baking soda

Wet ingredients:

  • 1/2 cup coconut oil
  • 1 teaspoon orange extract
  • 1 and 1/2 teaspoons grated fresh ginger
  • 1/4 cup blackstrap molasses
  • 1/2 cup organic pumpkin puree

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Directions:

Sift all dry ingredients in a large mixing bowl. Combine all wet ingredients and beat with pastry beaters until well combined. Whisk away at these before you play matchmaker by mixing them with the dry ingredients. You should have a moist playdough-ish consistency. You’ll refrigerate the dough for about an hour, and then scoop it onto a baking sheet. Press with a thumbprint or make a crosshatch pattern with a fork. Bake for 12 minutes at 350 degrees. Transfer to a metal cooling rack immediately.

Yield: 2 dozen cookies

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