Tuesday, October 13, 2009

Allergy-Free Soft Pumpkin Cookies

We'll be trying this recipe as soon as I find xanthan gum.

2 cups flour (can use gluten-free blend)
1/2 cup oat flour
1 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup shortening
1 1/2 cups sugar
1 1/4 cups canned pumpkin
1 Tbsp Egg Replacer mixed with 2 Tbsp water
1 tsp vanilla
In large bowl, combine all ingredients. Stir until completely mixed.
Preheat oven to 350 degrees F.
Place spoonfuls of batter on ungreased cookie sheet, 12-15 to a sheet.
Bake 18-20 minutes

Use wheat and/or gluten free ingredients as needed.
Created by Amy Hugon

1 comment:

  1. We made these tonight and they were pretty good! They remind me of pumpkin bread. I would probably cut the xantham gum down to 1/2 tsp.