Pumpkin Cookies

Cookies are a weak spot for me, which can be a challenge especially when trying to find a good gluten free, dairy free cookie recipe.  Although spring is on the brink, my head is still in the cold considering that there’s about 2 feet of snow still on my front lawn.  Pumpkin cookies are a great fall and winter treasure.  Bob’s Red Mill (see bellow) has a great recipe for Pumpkin cookies, along with   Babbles Allergen Free Pumpkin Chocolate Chip Cookies.

I wanted to come up with my own recipe, bob’s red mill didn’t have quite the creative flare I was looking for, and even though Babble call’s their cookies allergen free, I still have a reaction to Oatmeal, even if its certified gluten free.  So I went about a baking spree recently and came up with my own Pumpkin, Chocolate Chip, Pecan Cookies….ummmm ummm delicious!!!

Tips: I would post my own recently discovered Pumpkin, Chocolate Chip, Pecan Cookies, but I’m going to be a little selfish and save this recipe for a future cook book!!!  One tip I have is experiment with gluten free flours.  Changing increments by as little as a 1/4 to 1/2 cup can change cookies from flat to puff ball biscuit like cookies.  It’s all about proportions and ratios of different types of flours.  I also like to substitute applesauce for oil, and honey and agave syrup for sugar!!!

 

Bob’s Red Mill Pumpkin Cookies

  • 2 Cups bob’s red mill millet flour
  • 1/2 coup soy, buckwheat or amaranth flour
  • 3tsp. baking powder
  • 2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1-2 cups raisins (optional)
  • 1/2 cup canola oil
  • 1 1/4 cup honey
  • 2 eggs
  • 1 tablespoon molasses
  • 2 teaspoons vanilla
  • 1 1/2 cups cooked mashed pumpkin

Preheat oven to 400 degrees F.  Stir ingredients together in to thick batter.  Bake cookies 12-14 minutes

 

 





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