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 or brown sugar can be included in the recipe (roughly ¼ cup), or sprinkled on top of the cookies while cooling.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8 – 10
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 Tbsp. molasses
1 Tbsp. maple syrup
1 tsp baking soda
1 tsp vanilla extract
1 Tbsp. ground flaxseed
2 Tbsp. cacao powder
2 tsp ground ginger
2 tsp cinnamon
¼ tsp cloves
⅛ tsp nutmeg
Directions:
1.) Preheat oven to 350F and set aside a baking sheet lined with parchment paper.
2.) In one bowl, combine the pumpkin, milk, nut butter and molasses.
3.) In another bowl, combine the coconut flour, baking soda, flaxseed, cacao powder, and spices.
4.) Mix the wet and dry ingredients to create a dough.
5.) Evenly distribute to dough on the baking sheet, and press down to form a cookie shape. (If you make larger cookies you should get about 8, or 10 if you make them a bit smaller)
6.) Bake for 12-15 minutes. Let the cookies cool for another 10 minutes – then enjoy 😊
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