The holiday season is magical and special for so many reasons. One of my favorite memories as a child was making holiday treats at my Grandma’s house with my cousins. These cookies are full of the festive flavors of pumpkin pie spice, vanilla and molasses. They are also gluten-free and vegan! Enjoy with a chilled glass of almond milk or cup of hot cocoa!
Health Benefits of Key Ingredients
Pumpkin is high in fiber and water, so it is both hydrating and helps you feel full longer. In addition, just one cup of cooked pumpkin contains almost 20% of the average woman’s daily needs of Vitamin C.
Blackstrap molasses is rich in iron, calcium and magnesium. Iron is an important part of hemoglobin, which helps your red blood cells that help carry oxygen throughout the body. Calcium and magnesium team up to support bone health.
Flax seeds are high in soluble and insoluble fiber. Ground flax seeds absorb water to create a gel-like consistency which can help move food through your system at the correct speed so that your body can retain more of the nutrients. Flax seeds are also high in magnesium compared to many other foods.
- Wet Ingredients:
- .5 cups unsweetened pumpkin puree
- 3 tbsp molasses
- .5 cups coconut sugar
- .25 cups melted coconut oil
- .5 tsp vanilla
- 2 tsp pumpkin pie spice
- Dry Ingredients:
- 1 cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour
- .5 cups brown rice flour
- 2 tbsp ground flax seeds
- .75 tsp baking soda
- .75 tsp baking powder
- .25 tsp salt
- In a medium bowl wish all the wet ingredients together until mixed well.
- In a stand mixer or Cuisinart add all the dry ingredients and pulse until fully combined.
- Add the wet ingredients and pulse/mix until a sticker batter forms.
- Scoop batter into a ball and chill covered in the fridge for 20 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Dust your rolling surface with a GF flour (I like to use coconut flour) and roll out the dough to about ¼ inch thickness; cut dough into shapes with cookie cutter.
- You can also skip step (6) and break the dough into small balls about 1 inch in size. Form into rounds and flatten with your hand or a rolling pin.
- For soft cookies bake 12 minutes; for crispier bake 14. Softness is also dependent on exactly how thick you roll out the cookies, so watch them carefully in the oven.
- Cool for 5 minutes on a rack, then decorate. Store covered and refrigerated for up to 5 days.