One thing I adore about Fall is the baking. I love taking classic recipes and flavors and putting the gluten free/vegan twist on them.
These Vegan Ginger Snap Cookies with Pumpkin Spice Buttercream are delicious. They are a fantastic Fall treat!
These cookies and frosting are made with all-natural high fiber ingredients that you can feel great about indulging in. Vegans and non-vegans alike will enjoy this recipe.
Other Fall recipes I love making this time of year:
- Vegan Pumpkin Spice Caramel Latte
- PUMPKIN SPICE Milkshake Smoothie
- Easy Mini Pumpkin Pies
- Vegan Salted Chocolate Caramel Pecan Turtles
- Ooey Gooey Chocolate Covered Salted Caramel Brownie Bites
This recipe is vegan, gluten free, dairy free, made with all natural whole food and high fiber ingredients.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Ingredients:
- 2 Cups Almond Flour
- 1/4 Cup Coconut Oil
- 3 Tbsp Organic Maple Syrup
- 1 Tbsp Organic Molasses
- 1/4 Tsp Baking Soda
- Dash Sea Salt
- 1/2 Tsp Cinnamon
- 1 Tsp Ginger (or what I love doing is 1/2 Tsp of powdered ginger and 1/2 tsp of real grated ginger)
- 1/4 Tsp Cloves
- 3/4 Cup Pumpkin Puree
- 1/2 Cup Cashew Butter
- 1 Tsp Vanilla Extract
- 1 Tsp Cinnamon
- 1/4 Tsp Ginger
- 1/8 Tsp Cloves
- 3 Tbsp Maple Syrup or Coconut Sap (more if you like it sweeter - You can also use a few drops of liquid stevia to make this sugar-free)
Directions:
- Pre-heat oven to 350F.
- Place all vegan ginger snap cookie ingredients into your food processor and blend until smooth.
- Remove dough from food processor onto large sheet of saran wrap (enough to completely wrap the dough). The dough may appear crumbly until you do this. Do not stress – place the dough in the saran wrap, completely wrap it and place it in the refrigerator. When you remove the dough it will be smooth and easy to work with.
- Place dough in the refrigerator for 10 minutes to chill (this is just to make it easy to work with).
- Spread dough out evenly using a rolling pin with dough covered in saran wrap (or you can just use your hands).
- Cut out your cookies using a cookie cutter. I used a 2 inch cookie cutter.
- Place on a parchment covered baking sheet.
- Bake for 13-16 minutes (until golden brown) or less if you are doing the smaller cookies.
- These cookies can be very fragile. When you remove your cookies from the oven let them sit on the baking sheet for 5-7 minutes before placing them on the cooling rack. This will ensure that they stay set in form.
- Gently place cookies on a cooling rack and let cool completely.
- Once your cookies are completely cool you can prepare your frosting and ice your cookies.
- Place Pumpkin Buttercream Frosting ingredients into your food processor and blend until smooth stopping to scrape down the sides.
- Place into a piping bag and top cookies.
DAMY Members - This is a wonderful treat option.
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