Giant Pumpkin and Molasses Cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 50 g (1/3 cup) flaxseed
• 455 g (3 1/4 cup) all-purpose flour "La Merveilleuse"
• 10 ml (2 tsp) baking soda
• 7.5 ml (1 1/2 tsp) ground cinnamon
• 7.5 ml (1 1/2 tsp) ground ginger
• 2.5 ml (1/2 tsp) sea salt
• 125 ml (1/2 cup) plant-based milk substitute
• 10 ml (2 tsp) cider vinegar
• 1 egg
• 50 g (1/4 cup) light olive oil
• 165 g (3/4 cup) cane sugar
• 360g (1 cup) molasses
• 250 g (1 cup) pumpkin puree

PREPARATION

1. Finely grind the flaxseed in the coffee grinder. In a bowl, combine flour, flaxseed, baking soda, spices and salt.
2. Combine plant-based milk substitute and cider vinegar. Set aside. Put the egg, oil, cane sugar, molasses and pumpkin puree in a large bowl. Stir vigorously with a whisk.
3. Using an electric mixer, blen the dry ingredients with the liquid mixture, alternating with the plant-based milk substitute and mixing after each addition. Start and finish with the dry ingredients. Beat until mixture thickens (about a minute).
4. Cover the dough and let stand in the refrigerator for four to six hours.
5. Preheat the oven to 180 °C (350 °F).
6. Spoon onto a baking sheet lined with parchment paper.
7. Bake on top rack for about 25 minutes until golden brown.
8. Gently remove the cookies with a spatula and allow to cool on a wire rack.