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Vegan Ginger + Pumpkin Seed Butter Cookies!

Thursday, April 07, 2016
Vegan Ginger + Pumpkin Seed Butter Cookies! | Love, Maisie with Indigo Herbs
One of the many reasons why I love being Vegan is that it's an extra excuse to bake delicious, vegan goodies! When Indigo Herbs got in touch again and asked if I'd be interested in creating a couple more recipes(Remember my kick ass vegan super food balls?!) with a new bundle of their products, I couldn't have said yes fast enough! 

In total, I'm going to be showing you five new products from Indigo Herbs that I've been using in the kitchen. I've created, tried and testedtasted three brand new recipes for you all that I'll be sharing over the next couple of days here on Love, Maisie! The first of these three recipe's is my ginger and raw, organic pumpkin seed butter cookies, which are 100% vegan and have delicious melty dark chocolate chips in! I'm actually really proud of myself for this recipe, purely because I honestly don't think I've ever eaten a cookie as delicious as these! So, what will you need?
Vegan Ginger + Pumpkin Seed Butter Cookies! Love, Maisie with indigo Herbs
200g Wholemeal Buckwheat Flour
140g Light Brown Soft Sugar
100g Dairy Free Pure Olive Oil Butter (plus a little extra for greasing the tin)
1 tsp Bicarbonate of Soda
1/8 tsp Ground Nutmeg
1 tbsp Sunflower Oil
3 tbsp's Water
1 tsp Pure Madagascan Vanilla
40g Dark Chocolate Chips (optional)

Start by beating your Indigo Herbs pumpkin seed butter, Dairy Free Pure olive oil butter and light brown sugar altogether until it has a creamy consistency. I did this by hand so it was a pretty intense arm work out, so feel free to use a kitchen aid on a low setting. 
Vegan Ginger + Pumpkin Seed Butter Cookies! Love, Maisie with indigo Herbs
You'll need to get yourself a little bowl to put your water, oil and pure Madagascan vanilla into and save it for a little later on. 

Mix all of your dry ingredients (wholemeal buckwheat flour, bicarbonate of soda, nutmeg and Indigo Herbs ginger powder) together in a separate bowl before slowly adding it into your creamy, sweet butter mixture, along with your little bowl of vanilla oil and chocolate chips if you're using them! Again, you can do this by hand, you'll just need a little elbow grease! 

Now that all your ingredients are together, they should hold a fairly "batter" like consistency. The best thing you can do with your cookie mixture now is to pop it in the fridge for around 30 minutes to chill. 
Vegan Ginger + Pumpkin Seed Butter Cookies! Love, Maisie with indigo Herbs
Whilst your mixture is chilling out in the fridge, you'll want to pre-heat your oven to 175 degrees Celsius (or 350 degrees Fahrenheit for you American's, analytic's tells me there a fair amount of you so I thought I'd better write the equivalent) and grease one or two large baking trays/tins with some of your Pure Dairy Free olive oil butter.

Once your mixture has had it's down time in the fridge, it's time to separate and roll your mixture into 12-18 balls, depending on how big or small you want your cookies to be! Place your balls(how many times can I type balls whilst keeping a straight face) onto your ready greased baking tray and just gently squish them on the top, but there's no need to flatten them!

Pop your tray(s) into the oven for just 12 minutes. When you take your super delicious smelling cookies out of the oven, they will still feel rather soft, but that's fine, upon cooling they'll harden more than you'd think! I'd say give the cookies about 5 minute's before you transfer them to a cooling rack, just to avoid any fatalities! 

Once cooled, pop the kettle on, put your feet up and tuck into those bad boys, you deserve it and they're super duper yummy, I tell ya!
Vegan Ginger + Pumpkin Seed Butter Cookies! | Love, Maisie with Indigo Herbs
I had loads of fun creating (and tasting) this recipe! If you get round to trying it out for yourself then I'd love to know what you think of them! I know they're a fairly odd colour for a cookie but I can't stress enough how lush they taste! You don't need to feel too guilty about eating them either! The pumpkin seed butter is nutritiously rich, high in minerals, is a great source of protein, dietary fibre and vitamin B1!

What do you think of these cookies? Are you going to be trying them? I highly suggest that you do! Oh and if you do, be sure to tag me on twitter or Instagram


Like this post? Share it with someone else who you think might like it as well!
*Disclaimer: Although these products were gifted to me by the above company, all opinions on the product are 100% honest and of my own and are not representative of the company. I would never give a false/misleading opinion of a product, no matter what relationship I have with the company.
1 comment on "Vegan Ginger + Pumpkin Seed Butter Cookies!"
  1. I hadn't heard of Indigo herbs before but am definitely trying to be more adventurous with my cooking! I would love to go vegan one day, I can barely even cook as I am yet hahaha but this sounds SO good! xxx

    ReplyDelete

Hello there! Thank you ever so much for popping by! I read each and every comment and honestly appreciate them so much! I will always reply to all of them so if you've asked me something, be sure to check back to see if I've written back to you. Alternatively, you can email me at maisieejo@hotmail.com or if you've got a quick message you can tweet me, @lovemaisieblog Enjoy your day!