Gluten Free Pumpkin Molasses Cookies.
Pumpkin molasses cookies are perfect for fall, and this gluten free version is just wonderful!
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
- Mix together the vegan buttery spread, sugar, pumpkin puree, molasses, dairy free cream cheese, and vanilla extract with your electric mixer.
- Whisk together all of the dry ingredients in a separate bowl.
- Slowly add dry ingredients to wet ingredients and mix on medium speed until combined.
- Refrigerate dough for about an hour to let it firm up a bit.
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper
- Roll the chilled dough into small balls and roll in the extra sugar. Place the dough balls on parchment lined cookie sheet.
- Bake for 10-12 minutes at 350 degrees.
Nutrition
Calories: 98kcalCarbohydrates: 17gProtein: 1gFat: 3gSodium: 152mgPotassium: 63mgFiber: 1gSugar: 10gVitamin A: 1515IUVitamin C: 0.3mgCalcium: 16mgIron: 0.6mg
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