Empty My Fridge
Pumpkin Ginger Cookies
Ingredients
- Pumpkin⅓ cups
- Vegetable oil¼ cups
- Flax seed1 tbsp
- Vanilla½ tsp
- Molasses2 tbsp
- Sugar½ cups
- Bread1 ½–2 tsp
- Flour1 cup
- Almond flour½ cups
- Baking soda¾ tsp
- Baking powder¾ tsp
- Salt¼ tsp
Instructions
- In a bowl, mix all the wet ingredients until well combined and the sugar has dissolved in.
- In another bowl, whisk 3/4 cup of the flour with the remaining dry ingredients. Or sift them into the wet bowl. Add the rest of the flour 1 tablespoon at a time until the dough is somewhat sticky.
- Let the dough rest 10 to 15 minutes at room temperature, or chill in the fridge, until it is easier to handle.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment. Flour or oil your hands, roll the dough into 1-inch balls, and lightly press each one flat on the sheet.
- Bake at 350°F (175°C) for 11 to 13 minutes. For crispier cookies, bake 1 to 2 minutes longer. They will be soft when they come out.
- Bang the baking sheet on the counter for better texture. Let the cookies cool 5 minutes on the sheet, then move them to a plate. Store covered on the counter for the day, or refrigerate up to 5 days.
Summarized from Vegan Richa's video. Watch it for the details.
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