I know I know, another flipping cooking recipe from The Healthy Nut. I am sorry but I am obsessed with baking. This recipe is not an All in the Balance, Inc original so I can’t take any credit. This is a recipe I made from on of my new cookbooks. Eaternity. The cookbook is all about easy vegan recipes. I have said this many times but I want to say it again because I think it is uber important. I am not a Vegan, Vegetarian, or Carnivore eater. I HATE these labels. I eat what taste good to me and focus on what my body thrives on. I of course can not eat anything with any gluten so if I had to have a label it would be that. I can’t stand that one either. It still blows my mind how people are so misguided with the whole eating gluten free thing (BUT that is a whole different blog post for a different time). Here is the recipe for these yummy awesome cookies. You will love them.

Gluten Free Pumpkin Ginger Snaps

Ingredients

  • 1 Tablespoon Golden Flax Meal
  • 1 Tablespoon Ground Pumpkin Seeds ( I did mine in my blender)
  • 1 Cup Coconut Sugar ( I used organic sucanat sugar and only used 1/2 cup)
  • 2  1/3 Gluten Free Baking Mix ( I used this one)
  • 2 Teaspoons Baking Soda
  • 2 Teaspoons Cinnamon
  • 1 1/2 Teaspoons Minced Ginger Root ( don’t use the powder stiff, get the real root please)
  • 1 Teaspoon Ground Clove
  • 1/2 Teaspoon Guar Gum
  • 1/2 Teaspoon Sea Salt
  • 1/2 Cup Melted Organic Coconut Oil
  • 1/2 Cup Unsweetened Pumpkin Puree ( BPA Free Can Please)
  • 1/2 Cup Blackstrap Molasses ( I used Coconut Nectar)
  • 1 Teaspoon Orange Extract ( I opted out of this)

Directions

  • Combine all dry ingredients in a large mixing bowl and whisk until fully combined
  • In a separate mixing bowl combine all the wet ingredients
  • Fold the wet ingredients into the dry ingredients
  • Cover the bowl and place in the refrigerator for about an hour
  • Preheat the over to 350 degrees
  • Using a small ice scream scoop make small size cookies
  • Place each cookie on a parchment paper lined cookie sheet
  • Flatten each cookie with a fork making a crisscross pattern
  • Bake for approx. 12 minutes. Let the cookies cool before eating.Dig in and have fun. Watch the portions they can be addicting.

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