Vegan Pumpkin Ginger Snaps
Whether you’re a redhead or not, you’ll enjoy these cookies from Celebrity Vegan Chef Jason Wrobel. Begin by adding gluten-free flour, coconut palm sugar, cinnamon, and cloves to a mixing bowl. Throw in some golden flax, sea salt, guar gum, and baking soda, before sifting all the ingredients into a larger mixing bowl. To a separate bowl add your coconut oil, orange extract, ginger, molasses, and pumpkin puree. Whisk away at these before you play matchmaker by mixing them with the dry ingredients. You should have a moist playdough-ish consistency. You’ll refrigerate the dough for about an hour, and then scoop it onto a baking sheet. Throw those babies in the oven, pull them out, let them cool, and then take them to the face, specifically your mouth. These are the perfect thing to take to a holiday party as these ginger snaps are sure to be snatched up quick.
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