This is a revision of my Gingerbread Cookies that I posted a couple of years ago. Gingerbread cookies and ginger snaps are my favorite kinds of cookies but this past year, I’ve found that ginger, as well as cinnamon, bother me. But one of my favorite things about Christmas is that I allow myself to indulge in a batch of gingerbread cookies. How am I supposed to do that this year? Well, I revised the recipe taking out the cinnamon and ginger and replacing it with allspice (my favorite spice) along with some ground cloves and coriander. I’ve found in the past that these cookies don’t affect my blood sugar unless I eat too many which is easy to do, they’re so delicious!
In a large bowl (or the bowl of a table-top mixer), beat until combined:
1 cup shortening (such as Spectrum)
1/2 cup date sugar
1 teaspoon monk fruit powder
Beat on medium speed until well mixed. Add:
1/2 cup agave nectar (date syrup, honey or coconut nectar would also work)
1/4 cup unsulfured molasses
1/2 cup pumpkin puree (or sweet potato puree)
2 teaspoons vanilla extract
Mix on medium speed until combined. Add the dry ingredients a cup at a time (combine them in a large bowl first):
1 cup millet flour
1 cup tapioca (or cassaba) flour/starch
1/2 cup arrowroot
1/2 cup sweet sorghum flour
1 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon coriander
1 teaspoon xanthan gum
1 teaspoon salt
Mix until well combined. If using a hand mixer, best to add half the dry ingredients and then use a large spoon because the dough too thick for a hand-mixer. Form into a round disk and wrap in plastic. Refrigerate for 1/2 to 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Unwrap the dough spreading out the plastic wrap to cover the countertop. Put a sheet of parchment paper over the top and roll out to 1/8 to 1/2 inch depending on your taste. Cut using a cookie cutter or a knife and place on the baking sheets. These cookies don’t spread so they can be baked close together. Repeat until all dough is used. Bake 10-20 minutes depending on thickness and your taste (soft or crunchy). When the cookies are still soft to the touch but browned (which is hard to tell with the molasses in them!), they’re cooked. Cool on cooling racks.
For a simple frosting combine (for every 4 cookies):
2 tablespoons monk fruit confectioners’ sugar
1 teaspoon milk/vanilla/extract (I used some of my coffee)
Whisk to combine. Use immediately, it will harden fairly quickly.
5 thoughts on “Spice Cookies (with pumpkin)”
That is terrible! My no-go foods have increased by 50 with my I.B.S. So my heart goes out to you. No dried fruits, no honey or agave syrup, no onions, and lots more. Good luck!
Thanks. But I deal with it all the time. Seems like a new problem every month at least.
Me too! And I’m 72. And I thought things would be better by then. 🤷♀️
Seems the older we get, the more it happens!
And my husband can eat anything. A little frustrating, to say the least. Hope you have a joyous Christmas. We are finishing up Chanukah, and try eating a fried latka without an onion in it. Flavorless.