Tonight, the Omnivore & I are throwing a Halloween party. I’m spending the morning cleaning & baking while he decorates with spider webs and glittery skulls. I love our parties because they give me the opportunity to introduce delicious vegan/gluten-free items to our many omni friends. It’s rare that friends aren’t surprised our fare is vegan, gluten-free, and/or sugar-free & many even ask for the recipe afterwards.
My first recipe on tonight’s party planning list: Gluten-free, Vegan Pumpkin Spice/Gingerbread Cookies [also soy-free & sugar-free]!
Ingredients [inspired by Babycakes Covers the Classics‘ Gingerbread Cookies]
2 1/2 c brown or white rice flour [I used both because I ran out of my preferred brown rice halfway]
2 c Bob’s Red Mill all-purpose gluten-free flour
1/2 c arrowroot
3 tbsp ground ginger
2 tbsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp xanthan gum
2 tsp sea salt
2 tsp baking soda
2 c melted coconut oil
2 1/2 c maple syrup
3/4 c unsweetened applesauce
1/2 c canned pumpkin
1/4 c vanilla extract
optional: a few dashes of pumpkin pie spice
In a large mixing bowl, sift together dry ingredients.
In a medium bowl, stir together wet ingredients.
Pour wet ingredients into dry & stir until just combined.
Scoop large spoonfuls* of batter onto a cookie sheet.
Bake for 15 minutes, or until golden brown with crispy edges.
*for more uniform cookies there are 2 options: 1. wet hands & roll dough into balls to place on cookie sheet for perfectly round treats or 2. let dough chill covered in the fridge for 20-30 minutes, then cover a surface with rice flour & roll dough out to cut into shapes before placing on cookie sheet.