Gluten-Free Pumpkin Cookies |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Autumn-flavoured cookies that have a pleasing chewy texture with the hearty taste of pumpkin. Ingredients:
1/2 cup butter, softened |
1 1/4 cups brown sugar |
2 eggs |
1 teaspoon vanilla |
1 cup canned pumpkin (or fresh, cooked and mashed) |
1 cup sweet rice flour |
1/2 cup potato starch |
1/2 cup light stoneground buckwheat flour |
4 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon clove |
1/4 teaspoon ginger |
2/3 cup raisins (or both!) or 2/3 cup semi-sweet chocolate chips (or both!) |
Directions:
1. Cream butter and sugar together.
2. Beat in eggs one at a time and add vanilla and pumpkin.
3. Stir remaining ingredients together in a separate bowl, then add to other mixture and mix well.
4. Drop by spoonfuls onto a greased baking sheet.
5. Bake in a preheated 375°F oven for about 15 minutes until lightly browned.
6. Cool on wire racks.
7. Enjoy!
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