Pumpkin Cookies (Gluten-Free, Soy-Free)


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.


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

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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