Soft Pumpkin Ginger Molasses Cookies
Are you a soft cookie or crunchy cookie lover?
I'm an avid believer in that cookies are best with some crunch, BUT these may have just won me over to the soft cookie side.
If you're like Bill (my husband-to-be) you don't care either way and your motto is "you had me at cookies!"
(seriously, I tried to tell him about these, but once the word "cookie" came out of my mouth, I had lost his attention and he started rambling about all the cookies he loves)
I followed this recipe from Vegan Richa, one of my favorite recipe developers/cookbook authors/bloggers. If you love Indian food, you'll want to check out her books/blog!
I'm sharing this recipe so that 1) I can come back to it whenever I feel like making cookies, or when I see that random bottle of blackstrap molasses sitting in my cabinet, and I remember how good these cookies are! 2) So YOU can make them, and since you know that I didn't screw them up (I am not a skilled baker), surely you'll make them perfectly too!
By the way, that's almond nog in the photo, with a dash of nutmeg. Makes these cookies feel extra holiday-y!
1/3 cup pumpkin puree
1/4 cup neutral oil (I used avocado oil)
1 tbsp flax seed meal
1/2 tsp vanilla
2 tbsp molasses
1/2 cup sugar (I used 1/4 c. coconut sugar, and 1/4 c. raw sugar)
1.5 to 2 tsp ginger bread spice blend (or 1/2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves)
*I added essential oils - 3 drops each of clove, cinnamon, and ginger
1 cup flour (I used 1/2 whole wheat, 1/2 GF blend. See notes for fully GF option)
1/2 cup almond flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp sea salt
In a bowl mix all the wet ingredients until well combined. The sugar should mix in.In another bowl add 3/4 cup of flour and rest of the dry ingredients and and mix well. Or use a sifter and add to that and sift everything into the wet bowl. Add rest of the flour 1 tbsp at a time to make a somewhat sticky dough. See Note *
Let sit for 10 to 15 minutes on the counter if cool (its pretty cold these days) or chill in the refrigerator. The dough will become easier to handle.
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper. Rub coconut or another oil on your hands to prevent stickiness, and make balls (about 1 inch balls) of the dough. Lightly press on the baking sheet to flatten.
Bake for 11 to 13 minutes. For crispier, bake 1 to 2 mins longer. The cookies will be soft when just baked. Cookie slam the sheet for better crackling and texture.
Let them cool for 5 minutes on the sheet, then transfer to a plate. Store on the counter covered for the day and refrigerate for up to 5 days.
-To make these gluten-free: Mix of equal amounts (1/3 cup) of oat flour, almond flour, rice flour and 2 tbsp cornstarch or other starch. Use 3/4 cup of this mix and add more as needed.
-Dryer dough makes less crinkles and wetter makes more crackly tops. Add the flour to preferred consistency and crinkles. I usually use a tbsp less than 1 cup.
-Nut-flour: You can use any nut flour in the recipe. To make it blend the nuts in a blender with 1-2 tbsp cornstarch or flour until a not very coarse meal.
-To make it nut-free, you can use more flour. start with a 1/4 cup more. I haven't made these without the almond flour. The cookies will be lighter in texture without.
-To sub molasses: Use 1 tbsp maple syrup and use all brown sugar.
-Original recipe by Vegan Richa
-Blackstrap molasses health benefits via Dr. Axe
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