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Gluten Free Pumpkin Molasses Cookies.
Pumpkin molasses cookies are perfect for fall, and this gluten free version is just wonderful!
Prep Time 1 hour 10 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes
Servings 28
Calories 98 kcal
Ingredients
- ½ cup vegan buttery spread regular butter is fine, too
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ¼ cup unsulfured molasses
- 1 Tablespoon vegan cream cheese Daiya cream cheese is my preference
- 1 teaspoon vanilla extract
- 2 ¼ cup gluten free flour Ashley recommends her mix: equal parts tapioca starch, rice flour, sorghum, potato starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking soda
- 1 teaspoon cloves
- ½ teaspoon sea salt
- 2 teaspoons cinnamon
- 1 ½ teaspoon dried ginger
- extra sugar for rolling
Instructions
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Mix together the vegan buttery spread, sugar, pumpkin puree, molasses, dairy free cream cheese, and vanilla extract with your electric mixer.
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Whisk together all of the dry ingredients in a separate bowl.
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Slowly add dry ingredients to wet ingredients and mix on medium speed until combined.
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Refrigerate dough for about an hour to let it firm up a bit.
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Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper
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Roll the chilled dough into small balls and roll in the extra sugar. Place the dough balls on parchment lined cookie sheet.
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Bake for 10-12 minutes at 350 degrees.
Nutrition Facts
Gluten Free Pumpkin Molasses Cookies.
Amount Per Serving
Calories 98
Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 152mg7%
Potassium 63mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 10g11%
Protein 1g2%
Vitamin A 1515IU30%
Vitamin C 0.3mg0%
Calcium 16mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.