I love cooking with spices and especially baking with them. The way they fill the house with an amazing warming smell just puts everyone in a relaxed and happy mood. Super important in this season of bundling up, nestling close and finding our winter rhythms.
So here is a rolled out, cookie cutter recipe you can easily make with the kids, let them lick the bowl because it’s vegan (no raw egg to scare you!) and as you’d expect I’ve added some veggies to the mix because I can’t resist making treats as healthy and delicious as possible.
And although I am a fan of micro-batch cookies, these make up to 3 dozen, depending on your cookie cutter. So be prepared to share!
3 cups whole wheat pastry flour
1 teaspoon baking soda
1 Tablespoon ground ginger
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup coconut oil, melted
1/2 cup pumpkin puree
1/2 cup molasses
1/2 cup brown sugar
1 Tablespoon ground chia seed + 3 Tablespoons warm water = replacement for 1 egg!
Minced dried cherries, cranberries, or crystallized ginger.
Measure all the ingredients and mix together in a large bowl. Use an electric mixer if you have one or a large spoon and patience if you don’t. If you are having trouble incorporating all the dry ingredients just use your hands to mix them in.
Place 1/2 of the dough on a lightly floured work surface. Return the rest of the dough to the fridge until you are ready for it. Roll out to 1/8 inch thick. And cut with your favorite cookie cutter.
I just got these moose ones, and I am pretty excited about them.
Sprinkle with a coarse sugar and transfer to a cookie sheet.
These cookies taste best (to me) when they are crunchy. They are not very sweet but my kids still couldn’t get enough of them. If you wish to make them sweeter you could make a sugar glaze with vegan powdered sugar and rice milk and a few drops of almond extract.