Ah, there’s just something enchanting about this time of year, right? I mean, who can resist those cozy sweaters, the earthy scents, and all the yummy treats that come with it? And let’s be real, when fall rolls around, there’s nothing quite like indulging in all things pumpkin! These vegan, gluten-free cookies have really cool ingredients too – let’s dive in.
Flax seeds, often referred to as one of the world’s healthiest foods, bring a plethora of benefits to the table. They are a rich source of essential nutrients, including dietary fiber, omega-3 fatty acids, and lignans. Cinnamon is a spice that not only adds a warm, delightful flavor to your recipes but also offers numerous health benefits like blood sugar control and antioxidants. Ginger, known for its distinctive zingy flavor, is not just a culinary delight; it’s also packed with health benefits – digestion aid, immune support, and inflammation relief. And nutmeg is great for brain health and even pain relief. Did I mention these cookies are delicious?!
1 cup softened virgin coconut oil
1 cup pumpkin puree
1 1/2 cups coconut sugar
1/4 cup ground flax seeds
1 tablespoon vanilla extract
1 1/2 cups chickpea flour
1 1/2 cups gluten-free all purpose flour (I recommend the Bob’s Red Mill 1:1)
1 cup rolled oats
3/4 teaspoon baking soda
3/4 teaspoon sea salt
3 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
- In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.
- Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The chickpea flour will absorb some of the liquid during this time which helps the cookies hold their shape.
- Drop by the spoonful onto parchment lined cookie sheet. Bake for 13-15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled!