Gingerbread Cookies With Winter Squash Powder


Ingredients:
  • 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
Directions:
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the almond flour, Winter Squash Powder, tapioca starch (or substitute), coconut sugar, baking soda, salt and spices.
  3. In a smaller bowl, whisk together the eggs, vanilla, molasses and melted butter.
  4. Pour the wet ingredients into the dry and stir to combine thoroughly. If batter seems too thin, let it sit for about 5 minutes.
  5. 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).
  6. Bake for 13-15 minutes.