Ever the lover of holiday spirit, holiday cheer, and keeping my holiday waistline in check, today I am so excited to share my Maple & Pumpkin Gingerbread Cookies made with pure maple syrup, nourishing pumpkin, and delicate, yet nutty spelt flour. Spelt is an excellent source of manganese, protecting cells from free radical damage, keeping bones strong, maintaining nerve health, and promoting thyroid gland function. Spelt is also high in fiber and contains a good amount of protein. These light, chewy, and delightfully spicy vegan gingerbread cookies are perfect as-is, decorated with a fair amount of gum drop buttons and twizzler smiles, or dunked (head first!) into a fresh glass of cold almond milk – especially alongside Susty x Whole Foods’ whimsically festive limited edition holiday tableware.
The Susty x Whole Foods holiday collection provides cheerful hosts an easy, environmentally conscious, and playfully vibrant way to throw a good party (or lounge around enjoying the holiday spirit), making 100% recycled, biodegradable, certified compostable, and disposable tableware – including cocktail napkins, wood cutlery, and super sturdy plates – available for the everyday consumer. All Susty items are made in the USA by non-profit facilities with every purchase helping create jobs for the blind and visually impaired. Susty’s holiday line can be found exclusively at Whole Foods Market in select locations nationwide, including the New York City area, and all stores in the Northeast, North Atlantic, Mid Atlantic, South, Southern Pacific and Pacific Northwest regions.
Maple & Pumpkin Gingerbread Cookies [makes 18 cookies]
½ cup pure maple syrup
1/3 cup pure pumpkin puree
¼ cup blackstrap molasses
¼ cup unsweetened almond milk
2 ¾ cups whole grain spelt flour
¼ cup (1 ½ ounces) crystallized ginger, roughly chopped
1½ teaspoons ground ginger
½ teaspoon each: baking powder, baking soda, salt, ground cinnamon, nutmeg & cloves
In a large bowl or electric mixer, whisk together maple syrup and pumpkin until well combined. Add molasses and almond milk.
Gradually sift in remaining dry ingredients and continue mixing until a stiff dough is formed. Flatten dough into a disk, wrap in plastic wrap and chill in refrigerator for up to 60 minutes.
Preheat oven to 350 degrees F, rack in the middle.
On a lightly (spelt) floured surface, roll the dough out to a little less than ¼ inch thick. Cut out your shapes with your favorite cookie cutters (I tend to go with gingerbread men) and use a thin spatula to gently place each on a parchment linked nonstick cookie sheet. Place in oven and bake for 10-12 minutes. Allow cookies to completely cool before icing.
Nutritional Information [per cookie]
117 Calories, 25g Carbohydrates, .7g Fat, 2.5g Protein, 2.7g Fiber, 9.6g Sugar
Special Susty Party Promotion Code: Today through December 31, IMB readers can get 10% off their Susty Party purchases by using INMYBOWL10 at checkout (online only).
Thank you Susty Party for sponsoring this post, and thank you for reading!