Pumpkin Cookies by FoodAllergiesRecipeBox.com

Ingredients

¼ cup Pumpkin Seeds (cleaned with guts removed or store bought plain raw seeds)
1 ½ cup Rice Flour (brown or white)
1/3 cup Tapioca Flour
2 Tsp Baking Powder (I like to use Aluminum Free)
2 Tbl Canola Oil (or safe oil of your choice)
1 Tbl Vanilla
¾ cup water
¼ Brown Sugar
Pinch of Salt
¼ Chocolate Chips (optional, I use Enjoy Life mini chips; they are dairy nut and soy free)

Preparation

1
Preheat oven to 350
2
Placed raw pumpkin seeds onto a piece of foil and lightly spritz with canola oil. Place into the oven and bake for 10-15 minutes.
3
You want the seeds to be lightly golden brown, check on seeds at 10 mins to prevent burning.
4
Once the seeds are done place into blender (I used a magic bullet blender). Add ¼ water; brown sugar, canola oil, vanilla and a pinch of salt.
5
Blend ingredients until smooth and all seeds are broken up. Set aside.
6
Next in a medium sized bowl mix together Rice Flour, Tapioca Flour and Baking Powder, mix well then add in white sugar.
7
Pour seed mixture into flour, I like to add remaining 2/4 cup water into blender swish around then pour into bowl to get all of seed mixture.
8
Mix together ingredients, should form into dough, and mix in optional chocolate chips.
9
Line baking sheet with parchment paper, using a tablespoon, scoop out cookie dough and place onto baking sheet.
10
Roll dough into a ball then flatten using your hand or a fork and place back onto baking sheet.
11
Place cookies into the oven and bake for approx. 10-15 minutes.
12
To view more details on this recipe visit http://www.foodallergiesrecipebox.com/pumpkin-cookies.html

 



Other Names:

Wheat and Gluten Free Recipes

Yield:

Approx 20 - 24 Cookies

Added:

March 26, 2012

Creator:

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