Pumpkin Cookies
Author: Bob's Red Mill
Serves: 3 dozen
- 2 cups millet flour
- ½ cup amaranth flour
- 3 teaspoon baking powder
- 2 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon nutmeg
- ¼ teaspoon powdered ginger
- 1 cup chopped pecan halves
- ½ cup vegetable oil
- 1-1/4 cups honey
- ¾ cup date sugar
- 2 large eggs, beaten
- 1 tablespoon molasses
- ½ teaspoon 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.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=162656
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