Pumpkin Molasses Cookies

Vegan Pumpkin Molasses Cookies

2 cups flour (you can use regular or whole wheat)
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. cinnamon
3/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 cup ground flaxseed
1/2 cup canned pumpkin
1/4 cup molasses
1/3 cup canola oil
3/4 cup evaporated cane juice (or other form of sugar), reserving 2 tbsp.
2 tbsp. water

Preheat the oven to 350 degrees.

In a large bowl, sift all the dry ingredients together, including the ground flax. Set aside.

In a medium bowl, whisk together the pumpkin, molasses and canola oil.  Then whisk in the sugar.

Fold the pumpkin molasses mixture in the dry ingredients. Add the water near the end, which should help the dough come together.  It will be sticky.

In a small bowl, place the 2 tbsp. of sugar and mix with a dash or two of ground ginger.

Spoon 1 tbsp. of the dough, rolling it in your hands into a ball.  Then toss the ball in sugar mixture until it is coated.  Repeat this process for all 24 cookies.  Before placing the pan in the oven, press a fork vertically then horizontally (creating criss crossing lines), slightly smooshing the cookie down.  The cookie should be 1/4- to 1/2-inch or so thickness.

Bake for 10 to 12 minutes or until slightly firm.

Makes 2 dozen cookies