Pumpkin Cookies


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.

Special Diet Notes: Pumpkin Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, and vegetarian.

Pumpkin Cookies
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)
  1. Preheat oven to 400-425°. Set aside ungreased cookie sheet.
  2. In large mixing bowl combine all the dry ingredients, blend well.
  3. In another large bowl combine all the wet ingredients, blend well. Stir the dry
  4. ingredients into the wet ingredients, mix well. This makes a thick batter which can be poured.
  5. Spoon cookie batter onto cookie sheet and bake approximately 12-14 minutes.

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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