These are the perfect cookies to share with friends and loved ones during the holidays! My Pumpkin Ginger Cookie Recipe is 100% vegan and is sweetened with only natural, low-glycemic sweeteners. Most cookies have milk, eggs, white sugar and white flour, which are Beauty Food no-no’s (agave nectar is also not Beauty Detox approved!)
Desserts are, of course, everywhere during this time of year — and it is easy to get off track and eat more sweets then normal. But you can rest assured these cookies are made purely from simple ingredients that taste great and are good for you! It’s great to keep this recipe handy when you want a healthy treat, or want to bring one to a party. I will say they could also be made into muffins- they sort of have that texture also. So we could call them “Cookins”. :)
Ginger, pumpkin and cinnamon are also warming, and will help you feel toasty and nourished, especially as the temperatures get chilly. As you know, I love warming spices and goodies, and this really hits the spot on a cold night. Here are few photos of the process and some details on the benefits of the ingredients:
One of the reasons I selected to use pumpkin in this recipe is that they are a great source of fiber and they are also rich in carotenoids! Carotenoids are the compounds that give the gourd their bright orange color, including beta-carotene, which the body converts into a form of vitamin A. Since pumpkin has such a high source of fiber you can stay feeling full longer while consuming less. As I talk about a lot with my Glowing Green Smoothie, fiber is essential to flush out your system and make sure everything is working as efficiently as possible!
I love Ginger! Ginger is great to use in so many forms, in today’s recipe we are using it freshly grated. Ginger is mentioned in ancient Chinese, Middle Eastern and Indian writings, and has long been prized for its medicinal, aromatic and culinary properties. Ginger has numerous therapeutic properties, including: having direct anti-inflammatory effects, antioxidant effects and an ability to inhibit the formation of inflammatory compounds. Ginger is also great at revving up your metabolism by boosting “digestive fire” (or agni, in Ayurvedic medicine) and improving the absorption and stimulation of essential nutrients in the body. Ginger can help your immune system stay strong and ward off colds and sickness, especially during the winter.
Brown Rice Flour
When baking I recommend using brown rice flour over white flour or wheat flour as it is a nutritious alternative that is naturally gluten-free. Another reason why I prefer using brown rice flour is that it is rich in iron, fiber and vitamin B, manganese and even protein. Brown rice flour also contains healthy bran and will add a darker color to your baked goods, making them look richer. If you have not tried brown rice flour, you will find it has a richer, nuttier flavor than wheat flour, so you may notice a difference in the taste and texture then when you bake with a wheat flour.
Cinnamon is a great way to warm up any dish and it goes especially well with my Ginger Pumpkin Cookie recipe. Cinnamon is also extremely fragrant and has been in use since Biblical times for its medicinal and culinary properties. Cinnamon has some great Beauty properties, such being an excellent source of minerals like potassium, calcium, manganese, iron, zinc, and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are chiefly used by the body as co-factors for the antioxidant enzyme. Cinnamon is also excellent for regulating blood sugar and weight loss.
- ½ cup pumpkin puree
- 2 Tbs. Ener-E egg replacer mixed with ⅓ cup hot water
- ¼ cup coconut oil (liquefied) + enough for greasing baking sheets
- ¼ cup coconut nectar
- 1 cup brown rice flour
- ¼ cup tapioca starch
- 1 Tbs. grated ginger
- 1 tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. stevia
- Preheat the oven to 350 degrees. Grease some baking sheets with coconut oil.
- Mix together the pumpkin, egg replacer, coconut oil and coconut nectar, and set to the side. Meanwhile, in a separate mixing bowl, mix together the brown rice flour, tapioca starch, ginger, baking soda, baking powder, cinnamon and stevia. Make a well in the middle and pour in the wet ingredients, mixed everything together until evenly distributed.
- Using a spoon, dollop some of the mixture onto the baking sheets, and bake for 10-12 minutes, or until cooked through.
- The cookies may feel not “held together”, but let them sit for at least 5 minutes, and they will harden before moving them onto a cooling rack. Enjoy!