Bring the warm flavors of gingerbread to your weekend baking with these spiced cookies. Dr. Cowan’s Garden Winter Squash Powder is combined with almond flour, molasses, ginger, cinnamon, and cloves, then baked until ready to enjoy. Finish with a sprinkle of maple flakes for an optional sweet touch.
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1/4 cup blanched almond flour
1/2 cup Dr. Cowan's Garden Winter Squash Powder
2 Tbsp tapioca starch or arrowroot powder or coconut flour
1 Tbsp coconut sugar
1/2 tsp baking soda
Pinch sea salt
1 3/4 tsp ground ginger
1 1/4 tsp ground cinnamon
1/4 tsp ground cloves, rounded
2 pastured eggs, lightly beaten
1/4 tsp vanilla extract
1/2 cup organic molasses
1 Tbsp unsalted butter, melted and cooled slightly
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a large bowl, whisk together the almond flour, Winter Squash Powder, tapioca starch (or substitute), coconut sugar, baking soda, salt, and spices.
In a smaller bowl, whisk together the eggs, vanilla, molasses, and melted butter.
Pour the wet ingredients into the dry and stir to combine thoroughly. If batter seems too thin, let it sit for about 5 minutes.
Use a spoon to scoop out about 1 tablespoon of dough, form into balls and place on baking sheet about two inches apart. Sprinkle tops with additional sweetener or sprinkles, if desired (we used maple flakes).
Bake for 13-15 minutes.
