🌱 Pumpkin Spice Molasses Cookies (Vegan/GF)
It’s officially pumpkin spice season so I thought I’d join in the fun! I absolutely love ginger molasses cookies but I usually avoid store-bought options because of the not so delicious ingredients. In this recipe, I’ve used healthier ingredients that are lower glycemic and packaged with nutrients. This batch of cookies has 24g of Fibre and 44g of Protein! Definitely a sweet treat that will keep you satisfied.
Let’s talk about the main ingredients I swapped out and why:
Most cookies are made with conventional white sugar which has been stripped of all nutrients and bleached with harmful chemicals. White sugar also has a glycemic index of about 60 which can wreak havoc on your blood sugar levels.
I’ve swapped this out with coconut sugar which is minimally processed and still retains some nutrients. Coconut sugar is made by collecting sap (from coconut palm tree flour buds) and placing it under heat to remove the water content. This means that coconut sugar still has some naturally occurring minerals like iron, zinc and potassium. It also contains Inulin, a type of fibre that helps slow blood sugar from spiking when consumed. This gives coconut sugar a glycemic index of 35, almost half the rating of white sugar.
Conventional white flour has been bleached, stripped of nutrients and is usually derived from GMO crops which are grown using harmful pesticides. I also personally avoid all wheat due to an allergy.
In this recipe, I’ve used Almond and Oat Flour, both are minimally processed. In fact, they are simple to make at home! Just place almonds or oats in a blender and blend until they are a flour-like consistency. Minimal processing allows for nutrients to be retained like vitamins, minerals and lots of fibre. The high fibre content reduces blood sugar levels and keeps you feeling satisfied.
Ready to make some cookies? Let's get started!
1 Cup Almond Flour
1 Cup Gluten Free Oat Flour
1/4 Coconut Sugar
1/2 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Vanilla Extract
1/2 Tsp Ginger Powder (Use Fresh Ginger for a bit more punch)
1/2 Tsp Pumpkin Spice Mix
1/2 Tsp Ceylon Cinnamon
3 Tbsp Black Strap Molasses
1/4 Coconut Oil
Sprinkle of Sea Salt
Mixer or Bowl and Whisk/Spatula
2 Baking Trays
Step 1: Preheat oven at 350 F
Step 2: Add all wet ingredients and sugar together in a bowl.
Step 3: Use a mixer or mix by hand until creamy texture.
Step 4: Add dry ingredients until dough consistency.
Step 5: Spoon dough on parchment paper. Roughly 1-2 tablespoon per cookie (depending how big you want the cookies.) Make sure to spread them out a bit since they expand while baking.
6: Bake for 10 minutes, remove and rest for 30 minutes.
Step 7:Try not to eat them all in one day!