Vegan Maple & Pumpkin Gingerbread Cookies

November  3, 2015
0 Ratings
Photo by Alexandra Dawson
  • Makes 18 cookies
Author Notes

Ever the lover of holiday spirit, holiday cheer, and keeping my holiday waistline in check, today I am so excited to share my Maple & Pumpkin Gingerbread Cookies made with pure maple syrup, nourishing pumpkin, and delicate, yet nutty spelt flour. Spelt is an excellent source of manganese, protecting cells from free radical damage, keeping bones strong, maintaining nerve health, and promoting thyroid gland function. Spelt is also high in fiber and contains a good amount of protein. These light, chewy, and delightfully spicy vegan gingerbread cookies are perfect as-is, decorated with a fair amount of gum drop buttons and twizzler smiles, or dunked (head first!) into a fresh glass of cold almond milk.

Nutritional Information [per cookie]
117 Calories, 25g Carbohydrates, .7g Fat, 2.5g Protein, 2.7g Fiber, 9.6g Sugar —Alexandra Tallulah

What You'll Need
  • 1/2 cup pure maple syrup
  • 1/3 cup pure pumpkin puree
  • 1/4 cup blackstrap molasses
  • 1/4 cup unsweetened almond milk
  • 2 3/4 cups whole grain spelt flour
  • 1/4 cup (1 ½ ounces) crystallized ginger, roughly chopped
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  1. In a large bowl or electric mixer, whisk together maple syrup and pumpkin until well combined. Add molasses and almond milk.
  2. Gradually sift in remaining dry ingredients and continue mixing until a stiff dough is formed. Flatten dough into a disk, wrap in plastic wrap and chill in refrigerator for up to 60 minutes.
  3. Preheat oven to 350 degrees F, rack in the middle.
  4. On a lightly (spelt) floured surface, roll the dough out to a little less than ¼ inch thick. Cut out your shapes with your favorite cookie cutters (I tend to go with gingerbread men) and use a thin spatula to gently place each on a parchment linked nonstick cookie sheet. Place in oven and bake for 10-12 minutes. Allow cookies to completely cool before icing.

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