Gluten-free Pumpkin Molasses Ginger Cookies
- 1/4 cup coconut oil, soft
- 3/4 cup coconut sugar
- 3/4 cup pumpkin puree
- 1/4 cup molasses
- 1 cup oat flour
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon ginger powder
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove powder
- 1/4 teaspoon pink or grey salt
Preheat oven to 350 degrees.
Use a blender to mix the coconut oil, coconut sugar, pumpkin and molasses together until smooth. In a mixing bowl, combine the remaining ingredients and stir to mix well. Then add the pumpkin mixture and stir with a spatula or wooden spoon, just until the flour is completely incorporated. The dough is a little thin, so use a 2 tablespoon scoop to spoon the dough onto parchment lined cookie sheets. Sprinkle a little coconut or cane sugar over each mound of dough. Bake for 20-25 minutes until the cookies start to crisp around the edges. Let cool and enjoy!