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Pumpkin Cookies (Gluten-Free, Soy-Free) |
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These unique cookies come from the purveyors of a huge range of flours and grains, Bob's Red Mill. They sent this one out in their newsletter, which promotes monthly specials.
Ingredients: 2 cups Millet Flour
1/2 cup Amaranth Flour
3 tsp Baking Powder
2 tsp Cinnamon, Saigon (Premium)
1/2 tsp Sea Salt
1/2 tsp Nutmeg
1/4 tsp Ginger Root (Powdered)
1 cup chopped Pecan Halves
1/2 cup Vegetable Oil
1-1/4 cups Honey
3/4 cup Date Sugar
2 large Eggs, beaten
1 Tb Molasses
1/2 tsp Vanilla
1-1/2 cups Canned Mashed Pumpkin
1 cup 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.
Yield: 3 dozen cookies
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