Pump up your gingerbread cookies with pumpkin! Vegan, gluten-free, and grain-free, here is everything that is awesome about the holidays all in one place!
The aromas and tastes of the holidays are hard to escape – but why would you want to? With this recipe, you get gingerbread without the guilt and with an added pumpkin flare! You can adjust the sweetness to your liking by either using a sweetened plant-based milk or adding more maple syrup. For this recipe, I made it with unsweetened almond milk and 1 tablespoon of maple syrup, but it can be altered to the individual. Additional cinnamon can be sprinkled on the cookies while they are cooling. Depending on the occasion, if desired, coconut sugar can be included in the recipe (roughly ¼ cup) or sprinkled on top of the cookies while cooling.
Author:
Erica Larson
Ingredients
1 cup of pumpkin puree (can sub for sweet potato)
¼ cup coconut flour
¼ cup plant-based milk (I used almond milk)
½ cup nut butter of choice
1 tablespoon molasses
1 tablespoon maple syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon ground flaxseed
2 tablespoons cacao powder
2 teaspoons ground ginger
2 teaspoons cinnamon
¼ teaspoon cloves
A teaspoon nutmeg
Directions
Preheat oven to 350F and set aside a baking sheet lined with parchment paper
In one bowl, combine the pumpkin, milk, nut butter, and molasses
In another bowl, combine the coconut flour, baking soda, flaxseed, cacao powder, and spices
Mix the wet and dry ingredients to create a dough
Evenly distribute the dough on the baking sheet and press down to form a cookie shape. (If you make larger cookies you should get about 8; you’ll get 10 if you make them a bit smaller)
Bake for 12–15 minutes. Let the cookies cool for another 10 minutes
Pump up your gingerbread cookies with pumpkin! Vegan, gluten-free, and grain-free, here is everything that is awesome about the holidays all in one place!
The aromas and tastes of the holidays are hard to escape – but why would you want to? With this recipe, you get gingerbread without the guilt and with an added pumpkin flare! You can adjust the sweetness to your liking by either using a sweetened plant-based milk or adding more maple syrup. For this recipe, I made it with unsweetened almond milk and 1 tablespoon of maple syrup, but it can be altered to the individual. Additional cinnamon can be sprinkled on the cookies while they are cooling. Depending on the occasion, if desired, coconut sugar can be included in the recipe (roughly ¼ cup) or sprinkled on top of the cookies while cooling.
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