Protein Pumpkin Ginger Cookies Recipe for Yummy Roll-out Raw Cookies
2013
This pumpkin ginger cookies recipe makes a great little healthy raw cookie that you can feel good about snacking on! They taste great with pumpkin pie spices, lots of cinnamon, cloves and fresh ginger. They are also nutritious cookies with lots of healthy ingredients and a protein packed cookie as well, made with lots of high protein ingredients.
The really awesome thing about these though is that they are roll out cookies (actually spread out) and I get to use my cookie cutters! I have a couple big tins of cookie cutters that I have had since my kids were little. Most of the raw cookies I have made have been drop cookies, in which you drop by the spoonful and press down to form. These can be made this way as well, but they also work great to spread and cut out with cookie cutters, and I prefer them this way. I like eating the heart shaped ones more too, although they both are the same really and taste great!
Protein Pumpkin Ginger Cookies Recipe
Ingredients
1 cup Pumpkin – pureed, fresh or from a can
1 cup Almond pulp, left over from making almond milk, or almonds ground into a flour
1 cup Oat flour – oat groats ground
1 cup Dates
½ cup SunWarrior Vanilla Protein powder
½ cup Hemp seeds
¼ cup Chia seeds – ground
½ cup Molasses, or Maple Syrup, Honey or other favorite sweetener
2 tsp Ginger – grated or minced
2 tsp Vanilla
2 tsp Cinnamon
1 tsp ground Cloves
½ tsp Nutmeg
½ tsp Salt
1 cup Water
Process the pumpkin, almond pulp, dates and vanilla together. When well processed together, then add the molasses, the ginger, spices and a quarter cup of water. After this is processed well together add the rest of the ingredients and process for 30 to 50 seconds until very smooth.
Scoop out the cookie dough onto a teflex sheet. I found 3 cups for the 14” x 14” larger Excalibur dehydrator tray worked well. Spread out the dough to the edges of the tray and then use a cookie cutter to cut out shapes. I dropped the rest by spoonfuls on another tray, but I preferred the hearts cut out with my cookie cutter!
Note – I may try spreading out 4 cups next time for a thicker and softer cookie. I really like them the way they are. I just like to experiment.
Dehydrate for 4 to 6 hours until the top is dry and then flip cookies over onto a mesh screen. Remove the teflex and continue dehydrating about 8 hours. I dehydrated mine overnight.
The advantage of dehydrating
The great thing about dehydrating is that in most of the longer drying time recipes, like for cookies, granola and crackers, if you give or take an hour or so to the drying time, it is not going to make a whole lot of a difference. Also, if it’s easier time-wise, say if you make a recipe in the evening, you can dehydrate for the longer period at the start and let it dehydrate while you sleep. Dehydrating is very adaptable and easy to work into most schedules.
For these cookies, you can start dehydrating just before you go to bed and leave them 8 or 9 hours until morning, then flip in the morning and continue dehydrating about 4 more hours or until the top part is dry as well.
This is the advantage with dehydrating, if you can forget them or cat’t get to them for an hour, most times all is just fine.
Photo Description
Assemble ingredients
Process pumpkin, dates and almond pulp together.
Process until dates are broken down in mixture.
Add the rest of the ingredients.
Process until it is well combined.
Spread cookie dough out on teflex sheet and cut into shapes with cookie cutters.
Or drop by spoonfuls and press down with back of spoon into round cookies.
Then dehydrate and when finished arrange on a plate to serve. I love the heart shaped cookies. Great to spread and share happiness!
