Heavenly scented cookies to warm the tummy
INGREDIENTS
1 1/2 cups oat flour (reserve 1 TBSP for rolling)
1/2 cup unsweetened pumpkin puree
1 egg, beaten
1 TBSP Blackstrap molasses
1 tsp fresh grated ginger (or 1/4 tsp powdered)
1/2 tsp Ceylon cinnamon (optional)
* suggestions for ingredient substitutions here
EQUIPMENT
Mini cookie cutter
Baking pan – non-stick, or lined with a silicone mat or parchment paper, or very lightly greased with coconut, olive or sunflower oil
DIRECTIONS
Preheat oven to 310°F
Whisk the egg with the pumpkin and molasses, then add the flour and spice and stir with a spoon or spatula until well combined. Form a ball – it should be firm but pliable. If the dough is too crumbly, add a bit of water until it comes together nicely. Sprinkle some of the reserved flour onto a surface and roll out the dough, cut and place the cookies on baking sheet.
Bake for 11-13 minutes, until the bottoms get some colour.
Makes approx 35 mini cookies. Will keep at room temperature for a few days, a couple of weeks in the fridge, or can be frozen.
To make a white icing for decorating, mix plain yogurt (Greek or regular) with arrowroot powder until you get a good consistency for piping or other application.
