Vegan Ginger Snap Cookies with Pumpkin Buttercream
Prep Time: 12 minutes
Cook Time: 10 minutes
Total Time: 22 minutes
Yield: 25-27 1.5 Inch Cookies or 16 2 Inch Cookies (cook time will be 3-6 minutes longer)
Vegan Ginger Snap Cookie Ingredients:
2 Cups Almond Flour
1/4 Cup Coconut Oil
3 Tbsp Organic Maple Syrup
1 Tbsp Organic Molasses
1/4 Tsp Baking Soda
Dash Sea Salt
1/2 Tsp Cinnamon
1 Tsp Ginger (or what I love doing is 1/2 Tsp of powdered ginger and 1/2 tsp of real grated ginger)
1/4 Tsp Cloves
Pumpkin Buttercream Frosting Ingredients:
3/4 Cup Pumpkin Puree
1/2 Cup Cashew Butter
1 Tsp Vanilla Extract
1 Tsp Cinnamon
1/4 Tsp Ginger
1/8 Tsp Cloves
3 Tbsp Maple Syrup or Coconut Sap (more if you like it sweeter - You can also use a few drops of liquid stevia to make this sugar-free)
Pre-heat oven to 350F.
Place all vegan ginger snap cookie ingredients into your food processor and blend until smooth.
Remove dough from food processor onto large sheet of saran wrap (enough to completely wrap the dough). The dough may appear crumbly until you do this. Do not stress – place the dough in the saran wrap, completely wrap it and place it in the refrigerator. When you remove the dough it will be smooth and easy to work with.
Place dough in the refrigerator for 10 minutes to chill (this is just to make it easy to work with).
Spread dough out evenly using a rolling pin with dough covered in saran wrap (or you can just use your hands).
Cut out your cookies using a cookie cutter. I used a 2 inch cookie cutter.
Place on a parchment covered baking sheet.
Bake for 13-16 minutes (until golden brown) or less if you are doing the smaller cookies.
These cookies can be very fragile. When you remove your cookies from the oven let them sit on the baking sheet for 5-7 minutes before placing them on the cooling rack. This will ensure that they stay set in form.
Gently place cookies on a cooling rack and let cool completely.
Once your cookies are completely cool you can prepare your frosting and ice your cookies.
Place Pumpkin Buttercream Frosting ingredients into your food processor and blend until smooth stopping to scrape down the sides.
Place into a piping bag and top cookies.
DAMY Members - This is a wonderful treat option.
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All content and photography of damyhealth.com is the property of DAMY Health and cannot be reproduced in any way without the prior written consent of Amy Layne. This includes remixing, transforming or building upon any material from damyhealth.com. When trying our recipes please link our original recipe. Thank you.
Amy Layne is the Co-Founder of DAMY Health Online & The Healthy Rebel App. Here at DAMY she is our Head Coach Specializing in Holistic Nutrition, Secretly Healthy Recipe Creation, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go here!
Amy Layne is the Co-Founder of DAMY Health Online & The Healthy Rebel App. She is a Holistic Nutritionist and Coach specializing in lifestyle transformation, goal-realization and living your best life overflowing with abundance and self-love. She is also the creator of the world famous Bikini Body Program, 21 Day Vegan Cleanse Challenge, author and original whole-food recipe creator. Amy is passionate about guiding others to a light and freedom-filled life. Have Amy be your guide today!
“By the end of the 12 weeks I lost a total of 38.6 pounds. I lost 5.5″ from my bust, 6″ from my waist, and 5.25″ from my hips for a total of 16.75″ lost. As of this point I don’t even have to unbutton or unzip my pants to get them off…I guess I need to go shopping!”