I made pumpkin gingersnaps for our annual Thanksgiving weekend reunion. Everyone LOVED them! I reduced the sugar, changed a few things and veganized this recipe:
http://www.twopeasandtheirpod.com/pumpkin-gingersnap-cookies/
If you would like to try my vegan version here it is!
Vegan Pumpkin Gingersnaps
Ingredients:
1 flax egg2 1/2 c flour
1 Tbsp pumpkin pie spice
2 tsp baking soda
1/4 tsp sea salt
1/2 c organic coconut oil (or Earth Balance)
3/4 c coconut sugar
1/2 c pumpkin puree
1/4 c molasses
1 tsp vanilla
1 Tbsp fresh finely grated ginger
Directions:
1. Preheat your oven to 350 F.
2. Make a flax egg. Put 1 heapingTbsp ground flax and 3 Tbsp warm water in a small bowl. Set aside for 5 minutes. Whisk it before adding it to the rest of the ingredients.
3. In a medium sized bowl, measure your flour (I used 1 1/2 c organic whole red fife plus 1 c organic white but you could experiment), pumpkin pie spice (buy or make your own-see another post) and sea salt. Stir everything together and set aside.
4. In a blender, add your sugar and coconut oil and blend until smooth. Add the pumpkin, molasses, whisked flax egg, fresh grated ginger and vanilla and blend until everything is incorporated.
5. Pour the wet ingredients into a large bowl and gently mix until just combined.
6. Refrigerate for 1 or more hours.
7. Roll small balls and put onto a greased or parchment lined cookie sheet. (Roll in extra sugar if you want!)
8. Bake for 12-13 minutes or until they start to look dry on top and brown on the edges.
1/4 tsp sea salt
1/2 c organic coconut oil (or Earth Balance)
3/4 c coconut sugar
1/2 c pumpkin puree
1/4 c molasses
1 tsp vanilla
1 Tbsp fresh finely grated ginger
Directions:
1. Preheat your oven to 350 F.
2. Make a flax egg. Put 1 heapingTbsp ground flax and 3 Tbsp warm water in a small bowl. Set aside for 5 minutes. Whisk it before adding it to the rest of the ingredients.
3. In a medium sized bowl, measure your flour (I used 1 1/2 c organic whole red fife plus 1 c organic white but you could experiment), pumpkin pie spice (buy or make your own-see another post) and sea salt. Stir everything together and set aside.
4. In a blender, add your sugar and coconut oil and blend until smooth. Add the pumpkin, molasses, whisked flax egg, fresh grated ginger and vanilla and blend until everything is incorporated.
5. Pour the wet ingredients into a large bowl and gently mix until just combined.
6. Refrigerate for 1 or more hours.
7. Roll small balls and put onto a greased or parchment lined cookie sheet. (Roll in extra sugar if you want!)
8. Bake for 12-13 minutes or until they start to look dry on top and brown on the edges.
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