Wednesday, November 10, 2010
Pumpkin Ginger Cookies
1 cup pumpkin puree (canned or otherwise)
1- 1 1/2 cup of oatmeal flour (you can buy oatmeal flour or grind some oats in a blender)
1 tsp (heaping) freshly ground ginger
1/4 tsp powdered ginger
2 TBLS ground flaxseed
1 1/2 TBLS molasses
pinch of cinnamon
Mix ingredients together. Add oatmeal flour until you have a good consistency. This depends on whether you want to roll them into little balls and squish them to make fancy cookies.. or if your like me and a little pressed on time you can keep them a little more mushy. The mixture should stick together, but not be super sticky. I rolled the mixture into a log inside a parchment paper and froze it over night. Then I cut the frozen log into cookie shaped discs.
Bake the cookies in a low temperature oven, as low as it can go. It is hard to get the cookies containing sugar (molasses) to not get burnt. So keep an eye on them. It should take a few hour depending on the preferred crispiness.