Pumpkin Cookies by FoodAllergiesRecipeBox.com
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)
Preheat oven to 350
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.
You want the seeds to be lightly golden brown, check on seeds at 10 mins to prevent burning.
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.
Blend ingredients until smooth and all seeds are broken up. Set aside.
Next in a medium sized bowl mix together Rice Flour, Tapioca Flour and Baking Powder, mix well then add in white sugar.
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.
Mix together ingredients, should form into dough, and mix in optional chocolate chips.
Line baking sheet with parchment paper, using a tablespoon, scoop out cookie dough and place onto baking sheet.
Roll dough into a ball then flatten using your hand or a fork and place back onto baking sheet.
Place cookies into the oven and bake for approx. 10-15 minutes.
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