all, Bake, Dessert, Gluten Free, Keto

Soft Pumpkin Gingerbread Cookies

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The reason is that oat bran has much lower glycemic load than rolled oats, buckwheat, millet or quinoa (not to speak of the remaining grains such as spelt, wheat, rye and barley). So, my soft gingerbread cookies contain both oat bran and rolled oats.

There I was trying to figure out what to use instead of bananas and dates to make the soft gingerbread cookies sweet and moist as well as vegan Candida diet friendly. The solution was right here – oven-baked butternut squash that is so dense and sweet making an awesome substitution for bananas.

In addition, I mixed in a bit of xytliol as well. Because as awesome as the butternut squash is, it still can’t compete with bananas and dates when it comes to sweet taste.

Even though I decided to add some tahini and sunflower seed paste to the batter, my soft gingerbread cookies still remain quite lean – only 20% of calories come from fat as opposed to conventional gingerbread’s 40% (if you’re lucky).

I actually split the batter in half and mixed ½ cup raw grated butternut squash into one part resulting in softer and moister cookies whereas the other half was more cookie-like, i.e. harder and crunchier. On the above picture – the cookies on the left are with extra grated butternut squash and the ones on the right are plain. So, whichever you prefer.

 Soft Pumpkin Gingerbread Cookies

Soft Pumpkin Gingerbread Cookies

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

  • ½ cup oat bran
  • ½ cup gluten-free rolled oats or jumbo oats
  • 2 tbsps. carob powder
  • 1 tsp. cinnamon
  • 1 tsp. ginger powder
  • ⅛ tsp. ground cloves
  • ⅛ tsp. cardamom
  • A dash of black pepper

Instructions

First, heat oven to 175°C (350°F).

Next, combine all dry ingredients in a bowl.

Then, blend the wet ingredients with immersion blender or process in a blender.

Pour the wet mixture onto dry ingredients and mix well until homogeneous batter forms.

Line a baking sheet with parchment paper. Shape
small cookies (around 15 grams each) and place them onto the sheet. I
also pressed one xylitol-sweetened chocolate button in the middle of
each cookie.

Finally, bake for 16 minutes and let cool.

Tips on my soft gingerbread cookies:

  • Mix about a cup of raw finely grated butternut squash into batter for softer and moister result.
  • Use cocoa powder instead of carob, but remember that carob has a sweet taste whereas cocoa is bitter. So, you might need to add a bit more sweetener (xylitol or dates).
  • Finally, use any nut or seed butter you like.

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