VEGAN PUMPKIN GINGER SNAPS RECIPE | Vegan Richa Recipes
VEGAN PUMPKIN GINGER SNAPS RECIPE
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Pumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin.
These Ginger Cookies are soft, fudgy, blondie like with flavors from the Pumpkin, Ginger bread spices and molasses. They come together very quickly, are almost one bowl if you use a sifter. Even with 2 bowls used, you need to wash only 1.
Pumpkin adds a softness to the cookies which bakes up to a fudgy cookie texture compared to the snappy crisp molasses cookies. Bake them longer for a more cookie like crumb and less for fudgier. Use spices of choice like ginger bread, pumpkin pie spice or chai spice. Add some candied ginger or orange, or chocolate chips or nuts for variation.
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Soft and Chewy Ginger Cookies (Keto Friendly) – Dr.Berg
Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey. Call 1-540-299-1556 with your questions about Keto, Intermittent Fasting or the use of Dr. Berg products. Consultants are available Monday through Friday from 8 am to 10 pm EST. Saturday & Sunday from 9 am to 6 pm EST. USA Only.
. . Watch this video to get my healthy and delicious recipe for chewy ginger cookies.
You can also find this recipe and other recipes here:
Timestamps
0:00 Ketogenic chewy ginger cookies
0:24 Tasting the no-sugar chewy ginger cookies
1:29 How to make chewy ginger cookies
In this video, we're going to share with you a delicious recipe for chewy ginger cookies. This low carb recipe for soft ginger cookies is keto-friendly and so tasty. These keto cookies are gluten-free, sugar-free, and wheat-free.
Remember, if you're on healthy keto, to have just one of these homemade chewy ginger cookies after a meal. This is a perfect little keto dessert—not a snack.
Sugar-free Chewy Ginger Cookies Recipe:
Ingredients:
2 ½ cup almond flour
½ cup sugar substitute (Just Like Sugar™)
½ tsp cinnamon
½ nutmeg
2 tsp ginger
¼ tsp salt
6 tbsp butter, stored under room temperature
3 tbsp FiberYum liquid sweetener (or similar – NOT honey or agave)
2 tablespoons water
1 tsp black strap molasses
1 egg (organic, pasture-raised)
Directions:
In a medium bowl, mix wet ingredients with a hand beater until well-blended.
In a larger bowl, mix dry ingredients. Pour wet mix into the dry and mix well. Using a spatula, pull all dough into the middle of the bowl and chill for about an hour so it would be easy to handle.
When chilled, roll into balls of any size. I use a cookie-baller and overfill a bit. Bake for 10 minutes or until the edges start to brown. They will be soft when you take them out. Cool on a wire rack.
Enjoy!!!
Dr. Eric Berg DC Bio:
Dr. Berg, 56 years of age is a chiropractor who specializes in weight loss through nutritional and natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government and the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning, published by KB Publishing in January 2011. Dr. Berg trains chiropractors, physicians and allied healthcare practitioners in his methods, and to date he has trained over 2,500 healthcare professionals. He has been an active member of the Endocrinology Society, and has worked as a past part-time adjunct professor at Howard University.
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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.
#keto #ketodiet #weightloss #ketosis
I hope you enjoy this delicious keto-friendly recipe for chewy ginger cookies. Thanks for watching!
Chewy Ginger Cookie Recipes
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Christmastime is here, so we've been baking lots of cookies. While gingerbread men are classic for the holidays, our chefs at recipe wars like chewy ginger cookies way better. All the flavor, better texture, and none of that guilty feeling you get when your dessert is looking back at you screaming not my gumdrop buttons! Learn how to make the ultimate ginger cookies in this recipe war which pits Martha Stewart's chocolate ginger cookies against Paula Deen's southern style ginger cookie. Who will come out on top?
Want to bake these cookies?
Paula Deen --
Martha Stewart -- -
About Recipe Wars:
Each week on Recipe Wars, we our expert chefs recreate famous versions of a signature dish from around the world. Whether it's Martha Stewart's predictably upper-crust rendition of a Spanish Tortilla or Richard Simmons' Cobb Salad, our chefs duke it out and declare one celebrity cook's recipe the victor.
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Keto Ginger Cookies! Yay to Keto winter!
Recipe:
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How To Make Ginger Spice Cookies (raw vegan, low fat, zero-oil) a recipe by Anais Rath URVB
Use my link to purchase the bundle now as you can only do so till 1 November 2021.
????GINGER SPICE COOKIES (raw vegan) by Anais Rath????
From her eBook, Cozy Flavours: Raw Vegan In Winter.
This is another cool eBook from the Ultimate Raw Vegan Bundle Experience!
In this FB Live, I’ll try out her ginger spice cookies which I’ve never made before as this is a brand new eBook from Anais.
I am so honoured to be part of a very, very special bundle of EXCLUSIVELY raw vegan ebooks!
And the best part??? ALL of these eBooks have NEVER BEEN RELEASED!!!
That means that now only can you get my ebook Fun With Asian Raw Food 3, but over 50 others, many of them brand new like this one from Anais.
Use my link to purchase the bundle now as you can only do so till 1 November.
If you use my link and email me your order number, then I will send you access to 29 BONUS video tutorials on how to make ALL the 20 raw vegan recipes in my eBook.
???? ONLY US$50 ????
???? ONLY UNTIL NOV 1 at 11;59pm PST????
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(Just to let you know if you use the link from any of the other contributors, then I can’t share the bonus videos with you…)
Ginger Molasses Cookies | Fresh P
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This is the best ginger cookie recipe I've had yet. These cookies are soft, tender and deliciously gingery. You can add more ginger by including crystallized ginger available here: but they are just as good without it. For me gingerbread is the taste of Christmas and since these cookies freeze beautiful, they are a wonderful recipe to include on your Christmas or holiday cookie tray.
Gingerbread Molasses Crinkle Cookies
INGREDIENTS
1 stick (1/2 cup) unsalted butter, softened1/2 cup vegetable shortening
3/4 cups sugar
3/4 cup dark brown sugar + more for coating
1/2 cup unsulfured molasses2 large eggs
4 cups all-purpose flour1/2 teaspoon salt2 1/4 teaspoons baking soda
1 tablespoons ground ginger
1 1/4 teaspoons ground cloves
1 1/4 teaspoons cinnamon
DIRECTIONS
Preheat oven to 325°F. Lightly grease 2 large baking sheets.
In a large bowl sift together flour, salt, baking soda, ginger, cloves, and cinnamon.
In another large bowl with an electric mixer beat together butter, shortening and both sugars until light and fluffy and beat in molasses. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture until just combined.
In a small shallow bowl put 1/2 cup brown sugar. Form dough into 2-inch balls and roll in sugar. On baking sheets arrange balls about 4 inches apart.
Bake cookies in batches in middle of the oven 13 1/2 -15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool. Makes around two dozen cookies.
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