Wheat Free Recipe
These Pumpkin Cookies are very moist with a nice flavor, but must be handled carefully as they have a tendency to crumble.
1 teaspoon baking soda
1 teaspoon gluten free baking powder
1 teaspoon cinnamon
1 cup rice flour
3/4 cup potato starch flour
1/2 cup butter
3/4 cup honey
1 teaspoon vanilla
1 cup pumpkin
1/2 cup nuts
Preheat oven to 350-degrees. Sift dry ingredients together.
Cream shortening and sugar. Add vanilla and pumpkin.
Add dry ingredients and nuts. Beat until smooth.
Shape cookies into 1-inch balls and place on a greased cookie sheet. Press flat with fork.
Bake for 9 to 12 minutes.
These cookies are very moist with a nice flavor, but must be handled carefully as they have a tendency to crumble.
Yield: 36 Servings
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Wheat Free Tip
Wheat free lunch or dinner: Grilled, steamed or baked fish with steamed vegetables and rice.