Gluten Free Pumpkin Cookies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From an Aggie friend of mine...these are great. Can use canned pumpkin or cook a pumpkin...with or without nuts...very versatile! If you aren't gluten free, feel free to use regular flour. I also make mine with Coconut Palm Sugar which is non-refined, organic, low-glycymic index friendly sweetener. Hubby couldn't tell the difference!! Ingredients:
2 1/2 cups gluten-free flour, blend (or regular!) |
1 teaspoon baking powder |
1 teaspoon baking soda |
2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon clove |
1/2 teaspoon salt |
1/2 cup butter, softened |
1 1/2 cups sugar (or coconut palm sugar for refined sugar-free version) |
1 egg |
1 teaspoon vanilla |
1 cup pumpkin puree (fresh or canned) |
nuts, if desired |
Directions:
1. Preheat oven to 350 degrees.
2. Combine all dry ingredients and set aside.
3. Cream butter and sugar together.
4. Add pumpkin, egg, and vanilla.
5. Add dry ingredients. Mix.
6. Fold in nuts if using.
7. Drop by spoonful onto parchment paper and bake for 10-14 minutes.
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