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View printable version of this recipe View all Gluten-Free Recipes Gluten-Free Pumpkin Cookies 2 C. Millet Flour 1/2 C. organic amaranth flour 3 tsp. baking powder 2 tsp. cinnamon 1/2 tsp. sea salt 1/2 tsp. nutmeg 1/4 tsp. ground ginger 1 C. chopped pecan halves 1/2 C. vegetable oil 1-1/4 C. honey 3/4 C. date sugar 2 large eggs, beaten 1 Tbsp. molasses 1/2 tsp. vanilla 1-1/2 C. canned pumpkin puree 1 C. raisins (unsulfured) Preheat oven to 400-425°. Set aside ungreased cookie sheet. In large mixing bowl combine all the dry ingredients, blend well. In another large bowl combine all the wet ingredients, blend well. Stir the dry ingredients into the wet ingredients, mix well. This makes a thick batter which can be poured. Spoon cookie batter onto cookie sheet and bake approximately 12-14 minutes. Makes 3 dozen cookies. Recipe adapted from www.bobsredmill.com |
