What could be better in this cool fall weather than some warm pumpkin cookies and milk? These are gluten free, but you can use regular baking flour as well.
Click here for directions to cooking the pumpkin [1] (fresh is always best)
And now, the cookies!
Gluten Free Pumpkin Cookies
Ingredients:
2 cups gluten free baking flour (Bob’s redmill has a good one)
1 cup almond flour
2 teaspoons baking soda
½ teaspoon salt
1-1/2 teaspoon ground cinnamon
1 stick of butter (1/2 cup)
1 cup of sugar
2 Eggs
1 cup of mashed pumpkin (see above)
12 oz. of mini chocolate chips
Directions:
Preheat the oven to 350 degrees
Cream the butter and sugar together. Add the eggs, then the pumpkin. Blend well.
Mix the remaining ingredients together (except the chocolate chips), making sure the spices mix well with the flout.
Add the wet ingredients and mix well. Mix in the chocolate chips.
Drop by the spoonful onto ungreased cookie sheets (bare or with parchment). Bake in a 350 degree oven for about 10-15 minutes, until done. Cool on a rack.
Makes about 3 ½ dozen cookies – yummy! And they freeze well!
Just serve them up with a cold glass of milk for a perfect afternoon snack!
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