Vegan, Gluten Free Ginger Pumpkin Cookies
Recipe type: Dessert
Serves: 12
Ginger Pumpkin Cookies
  • 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
  1. Preheat the oven to 350 degrees. Grease some baking sheets with coconut oil.
  2. 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.
  3. Using a spoon, dollop some of the mixture onto the baking sheets, and bake for 10-12 minutes, or until cooked through.
  4. 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!
Recipe by Solluna by Kimberly Snyder at