Gluten-Free Vegan Soft Pumpkin Gingerbread Cookies Recipes

Gluten-Free Vegan Soft Pumpkin Gingerbread Cookies Recipes

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INGREDIENTS

Wet Ingredients:

  • ½ cup unsweetened pumpkin puree
  • 3 tablespoons molasses
  • ½ cup coconut sugar
  • ¼ cup melted coconut oil
  • ½ teaspoon vanilla
  • 2 teaspoons of pumpkin pie spice

Dry Ingredients:

  • 1 cup Bob’s Red Mill Gluten Free All-Purpose Baking Flour
  • ½ cup brown rice flour
  • 2 tablespoons ground flax seeds
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
DIRECTIONS
  1. In a medium bowl wish all the wet ingredients together until mixed well.
  2. In a stand mixer or Cuisinart add all the dry ingredients and pulse until fully combined.
  3. Add the wet ingredients and pulse/mix until a sticker batter forms.
  4. Scoop batter into a ball and chill covered in the fridge for 20 minutes.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. 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.
  7. 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.
  8. For soft cookies bake 12 minutes; for crispier bake 14. Softness is also dependant on exactly how thick you roll out the cookies, so watch them carefully in the oven.
  9. Cool for 5 minutes on a rack, then decorate. Store covered and refrigerated for up to 5 days.