Gluten Free Pumpkin Ginger Cookies

If you are like me, you may have a leftover Halloween pumpkin a friend got you as a gift sitting on the top of your entertainment unit getting older by the day. If you find yourself in such a situation, thinking it’s time to throw the pumpkin out, don’t do it! Pumpkins are mega nutritious full of antioxidants and immune boosters! And can be used to make delicious cookies..that you share with said friend to thank them for the pumpkin

First step is to roast the pumpkin. Preheat the oven to 350 degrees. Be sure to rinse the pumpkin first under some warm water and remove and dirt or debris. Then cut the pumpkin in half and using a metal spoon, scoop out the ‘guts’. Save the guts! Well, save the seeds for roasting. Pumpkin seeds are a great source of iron! Next lay the pumpkin face down in a glass baking dish filled with about 1/4 inch of water. Bake at 350 for 45-60 minutes until the flesh is tender. Allow the pumpkin to cool. Once it has cooled remove skin and place the flesh into a food processor. Add 1-2 tablespoons of water. Process until it reaches the consistency of baby food. Viola! Pumpkin puree! Now for the goods.

Gluten Free Vegan Pumpkin Ginger Cookies:

1 1/2 cups Almond flour

1 1/2 cups Brown Rice flour

1 tsp. Baking Powder

1/2 tsp ground Ginger

1/2 tsp ground Cinnamon

1/2 tsp ground Nutmeg

1 cup Pumpkin puree (which you’ve lovingly made ahead of time. If you haven’t, a can of organic pumpkin puree will do.)

2 tbsp. Extra Virgin Coconut Oil

2 tbsp. good quality Agave nectar

1/2 tsp Vanilla extract

1/4 cup finely chopped crystallized Ginger or 1 tablespoon freshly grated Ginger

Preheat the oven at 375F.

Place the flours, spices, and baking powder into a bowl. In a separate bowl, combine the pumpkin, coconut oil, agave , and vanilla. Add the dry ingredients to wet ingredients and stir with a wooden spoon until well combined. Add the crystallized Ginger, or freshly grated Ginger, to the mixture. The dough should be wet but not sticky. If it’s too dry add a bit of Almond Mylk.

Using your hands, roll the dough into 1-2 inch balls, flatten, then place onto a cookie sheet lined with parchment paper. Bake for 15 minutes. Remove from oven and allow them to cool before you try to eat them so you don’t burn your mouth ( like I did ).

With the combination of the pumpkin and all the warm cozy spices, these cookies have fall baked right into them!

Be well!