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Dairy Free Gingerbread Pumpkin Spice Cookies
![Estelle Chait](https://cdn-fastly.hometalk.com/media/profile/2023/07/06/49428660_2.jpg?size=91x91)
by
Estelle Chait
(IC: instagram)
20 cookies
18 min
I grew up on gingerbread snaps- they came in a box from the health food store and I could eat an entire thing in one sitting. Little brown snappy cookies with a sugar coating and crunch. This holiday season I decided to recreate those favorites of mine, but when I searched the Internet everything I found had butter, and I was looking for something dairy free! So I set about creating a gingerbread cookie that was totally dairy free, nice and big, soft, and full of flavor. These cookies are everything I was hoping for, and they smell just like the holidays, and my memories-yum!
Dairy Free Gingerbread Pumpkin Spice Cookies
Recipe details
Ingredients
Cookie Dough
- 1 1/2 cup flour, sifted
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice (I use the one from Trader Joes)
- 1/2 tsp salt
- 1/2 cup canola Oil
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 Tbs vanilla pudding mix (just the powder, straight from the box)
- 3 Tbs molasses
Sugar Spice for Rolling
- 2 Tbs White sugar
- 1/2 tsp cinnamon
- 1/8 tsp cardamom
Instructions
Cookie Dough
- In a medium bowl, whisk together the dry ingredients - flour, baking soda, cinnamon, pumpkin spice spice and salt. Use a whisk, not a spatula!
- In the bowl of a stand mixer fitted with the paddle attachment, add oil and brown sugar. Beat until combined.
- Add egg, vanilla extract, and pudding mix. Beat to combine. Scrape the bottom of the mixer with a spatula to ensure nothing is stuck to the bottom of the bowl.
- Add 3 Tablespoons of black molasses and, with the mixer on medium speed, beat for 1 full minute.
- Lastly, add in the dry ingredients, mix and beat until just combined.
Freeze and Preheat
- Cover the bowl with the cookie dough in plastic wrap (or a plastic bag), and place in the freezer for 10 minutes. While the cookie dough is chilling, preheat the oven to 375 F/ 190 C.
Roll and Bake
- In a small bowl, combine the sugar for rolling, cinnamon, and cardamom spice.
- Once the cookies are done chilling, take the bowl from the freezer and line two baking sheets with parchment paper.
- Scoop out big balls of cookie dough-each about 1 1/2 Tablespoons in size. Drop them one by one in the rolling sugar/spice mix, coat them evenly, and place them on the baking sheets. Leave room in between because they will spread out!
- Using three fingers or the bottom of a small glass cup, press down on the cookie balls to flatten them slightly.
- Place the sheets in the oven and set a timer for 8 minutes. Use a timer - if they bake much longer they won't be as soft and chewy!
- Store these cookies in an airtight container on the counter. I'm sure you could freeze them fresh but I haven't tried - they soften up even more the next day, and never last longer than that! How I usually freeze-once they cool place them in a ziplock bag with plastic sheets between to stop them from sicking to each other, freeze, and thaw at room temperature.
![Estelle Chait](https://cdn-fastly.hometalk.com/media/profile/2023/07/06/49428660_2.jpg?size=91x91)
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Published November 22nd, 2020 5:48 AM
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