Gluten free pumpkin molasses chewy cookie recipe
The pumpkin and squash harvest is in full swing! Take the opportunity to add this generous fruit (yes, it's a fruit!) in a delicious gluten-free cookie with autumn flavors.
This comforting cookie goes great with our Vegan pumpkin pie spice latte recipe. Get cozy with a good book and a warm blanket, with such a snack, you are ready for a tasty relaxing moment to yourself.
Ingredients to prepare the gluten free pumpkin molasses chewy cookies recipe
- 1/3 cup ground flax seed
- 3 1/4 cup gluten free all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp sea salt
- 1/2 cup oat milk
- 2 tsp apple cider vinegar
- 1 egg
- 1/4 cup olive oil
- 3/4 cup cane sugar
- 1 cup molasses
- 1 cup pumpkin purée
Instructions to make the gluten free pumpkin molasses chewy cookie recipe
In a bowl, mix flour, flax seeds, baking soda, spices and salt.
In a second bowl, mix oat milk and cider vinegar.
In a third bowl, this one larger, put the egg, oil, cane sugar, molasses and pumpkin purée. Mix everything vigorously with a whisk.
To the liquid mixture, add the dry ingredients alternately with the oat milk and cider vinegar blend. While pouring, use the electric mixer to incorporate. Start and end with the dry ingredients. Beat until the mixture thickens (about one minute).
Cover the dough and let set in the refrigerator for four to six hours. This waiting period will prevent the cookies from going flat during baking due to the interaction between the gluten-free flour and the molasses.
Preheat the oven to 350°F.
On a baking sheet lined with parchment paper, spoon small equal portions of the mixture.
Bake on the top rack, about 25 minutes, until the cookies are golden brown.
Remove the cookies with a spatula and let cool on a wire rack.
Recipe by Cuisine L’Angélique
