Pumpkin Orange Ginger Snaps
Next to chocolate chip cookies, these snazzy snaps are tops in my cookie jar. I love their soft, chewy texture and spicy, gingery bite. The addition of orange extract perfectly complements the classic pumpkin flavor. Plus, they’re gluten free and don’t sacrifice any of the masterful moisture that you expect from these classic cookies. The best part? You can have one of these snaps before bedtime. Pumpkin seeds contain high levels of zinc, which can assist the brain in converting tryptophan into serotonin.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1.5 hours
- Yield: 24 cookies
Ingredients
1 tablespoon golden flax meal
1 tablespoon ground pumpkin seeds
1 cup coconut sugar
2 1/3 cups gluten-free baking mix
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons minced ginger root
1 teaspoon ground cloves
1/2 teaspoon guar gum
1/2 teaspoon sea salt
1/2 cup organic virgin coconut oil, melted
1/2 cup unsweetened pumpkin puree
1/4 cup blackstrap molasses
1 teaspoon orange extract
Instructions
- Combine the dry ingredients in a large mixing bowl and whisk until fully combined.
- In a separate mixing bowl, combine the wet ingredients, stirring well.
- Add wet mixture to dry mixture, combining until everything is fully mixed. This will develop a very sticky cookie dough consistency.
- Cover with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven for 350 degrees Fahrenheit. Using a cookie scoop or large spoon, scoop out and drop your cookies onto an oiled or parchment-lined cookie sheet. Flatten each cookie with a fork, making a crisscross pattern.
- Bake for 12 minutes.
- Gently remove the cookies and place on a cooling rack for 10 minutes. Enjoy!
