Saturday, October 27, 2018
Pumpkin Cookies - Phase 3 (gluten free)
These cookies were a staple in my fall kitchen every year since 1992. My brother and his girlfriend would come over every evening to hang out. In the fall, I would make these and we would dip them in Cool Whip, as soon as the cookies were cool enough to hold. We could easily eat a whole batch between the 4 of us.
I am thrilled to be able to still make these, but updated to healthy! The taste just like I remember.
Soft cookies, like little cakes. Moist and spicy. Perfect with a cup of Dandy Blend with coconut milk! These are a grain and a healthy fat (partial) so you can have cookies for breakfast on phase 3!
These are gluten free, too!!
P.S. Since these are a partial fat, you can dip these in whipped coconut cream, if you want! Cashew Butter would be a good frosting, also!
I hope you like them as much as I do!
(The flours listed are the only ones that work here)
1 cup sorghum flour
1 cup almond flour
1/2 cup oat flour
2T tapioca flour
1/2 tsp sea salt
1 tsp baking soda
1 tsp baking powder
2 tsp my Pumpkin Pie Spice blend (my recipe here)
1 1/2 cups xylitol (or use 3/4 cup xylitol and 1/8th tsp pure monk fruit)
1/2 cup vegan butter (my recipe here)
1 cup pumpkin puree, fresh or canned
1 large egg
1 tsp alcohol free vanilla extract
1/2 tsp orange zest (optional)
Heat oven to 350 degrees.
Line a baking sheet with silicone mat or parchment paper.
In a medium bowl, whisk together the flours, salt, baking powder and soda, and pumpkin pie spice blend. Set aside
In a large bowl, whisk egg, xylitol, vanilla, pumpkin, water and butter together until smooth. Stir in orange zest if using.
Add the flour mix and stir just to combine. Drop by teaspoon on prepared baking sheet.
Bake for 13-15 minutes, until cookies are set and firm. Cool.
Makes 20 standard grain servings, each a partial fat serving. (counting the almond flour as a grain)