Needing to use up some canned pumpkin I searched and found another blog -http://glutenfreegoddess.blogspot.com
It’s a terrific recipe – the cookies actually hold their shape and look ‘normal’.
Bonus for other allergy sufferers or for those running low on groceries – they’re EGG-FREE as well!
I made a few changes: cut the sugar and added more spice.
The recipe calls for icing which I ommitted even though Maple-Nutmeg icing sounds yummy and I’ll post that on the “Fillings & Frostings” page under the Dessert heading.
Pumpkin Quinoa Cookies Recipe
1 cup Quinoa Flakes (try other flakes: Rolled Oats or Buckwheat Flakes)
1 1/4 cup Gluten-free flour blend
1 tablespoon potato starch (not potato flour)
1 teaspoon xanthan or guar gum
1/2 teaspoon sea salt
1 teaspoon baking soda
1 cup brown sugar
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 easpoon ground cloves
Wisk together the dry ingredients.
Cut in or grate in:
1/2 cup Shortening
1 cup canned pumpkin (applesauce would work)
2 teaspoons vanilla
1 tablespoon maple syrup
1/4 teaspoon lemon juice
1/2 cup chopped walnuts
Bake as drop cookies @ 375 for 10 minutes or until almost firm to the touch and are beginning to brown.
Cool the cookies on a wire rack. Freeze in a single layer before packing into a bag or container to preven sticking together.
Drizzle with Maple Nutmeg Icing?
Makes 4 dozen two-bites or 2 dozen medium cookies.