Vegan pumpkin ginger cookies made with fine spelt flour, naturally sweetened and nice and spicy thanks to the molasses. A crispy-sweet long-lasting cookie, perfect together with a delicious hot drink and a nice change from classic cookies.
Preheat oven to 175 degrees, line baking sheet with parchment paper.
FOR THE DYING Add pumpkin puree, cooking and baking oil, molasses, almond flour, fine spelt flour, flaxseed flour, raw cane sugar, baking powder, baking soda, bourbon vanilla, cinnamon, ginger, cloves, and sea salt all to a food processor or one at a time in a large bowl and process until smooth.
82 g Pumpkin puree homemade or bought, 56 ml Frying and baking oil or other heat-resistant oil, 30 g Molasses, 56 g Almond flour, 125 g fine spelt flour or gluten-free flour mix, 1 EL Flaxseed meal, 100 g Raw cane sugar, 2 tbspn Baking powder, ½ tbspn Baking soda, ½ tbspn Bourbon vanilla, ½ tbspn Cinnamon, ½ tbspn Ginger, A pinch of ground cloves, A pinch of sea salt
Put the dough in the refrigerator for 5-10 minutes and let it rest. This step is important for the flaxseed meal to develop its swelling and binding properties.
Dust hands with a little flour and shape into 14 even balls. Go onto the baking sheet and flatten.
Put in the oven and bake for 12 minutes. At this baking time they become nice and soft. If they want to get drier, increase baking time to 15 minutes.
Remove from the oven and allow to cool completely. enjoy!