Gluten free pumpkin cookies

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Pumpkins are often thrown out, despite the fact that there are better things that can be done with them. Have you ever considered creating cookies out of pumpkin?

For twenty-four cookies:

Time required for preparation: 15 minutes

Cooking: 15-18 minutes

  • 1 cup (250ml) of gluten free all purpose flour (mix of white and brown rice flour)
  • Roasted pumpkin1/2 cup (125ml) of sorghum flour
  • 1/2 cup (125ml) of organic coconut flour
  • 1/2 tsp. (2.5ml) of baking soda
  • 1/2 tsp. (2.5ml) of baking powder
  • 1/4 tsp. (1.75ml) of cinnamon powder
  • 1/4 tsp. (1.75ml) salt
  • 1/2 cup (125ml) of maple syrup
  • 1/4 cup (62.5ml) of vegan butter (room temperature)
  • 1 tsp. (5ml) of vanilla
  • 1 cup (250ml) of mashed Roasted pumpkin
  • 6 tbsp. (90ml) of almond milk
  • 1/2 cup (125ml) of organic chocolate chips
  • 1/2 cup (125ml) of organic walnuts
  1. Preheat your oven to 375º.
  2. In a medium bowl combine the all-purpose flour, the sorghum flour, the coconut flour, the baking soda, the baking powder, the cinnamon and the salt.
  3. In a bigger bowl, mix the butter, the mashed pumpkin, the maple syrup, the almond milk and the vanilla until it’s all well blended.
  4. Add in the flours and continue mixing.
  5. Stir in the chocolate chips and the walnuts.
  6. Place the batter on a cookie sheet.
  7. Place it in the oven for 15 to 18 minutes or until golden, depending on your oven.
  8. When they’re cooked, place your cookies on a wired rack to cool down.

My whole family adored these cookies! They’re also the ideal Thanksgiving dessert!

My family really loved this dish that I prepared for them. Will be cooking again shortly!

Pumpkin is one of my favorites, but I have to admit that I’ve never cooked using coconut flour before. These cookies are very mouthwatering!

If you don’t like chocolate chips, you can still create these wonderful treats even if you don’t include them in the recipe.

Since my partner has an aversion to pumpkin in any form, I decided to make him these cookies. He told me how incredible they are.

My kid loves chocolate chips, but I don’t allow him eat too many of them because I don’t want him to develop an unhealthy relationship with food or gain weight. Yet, since that these cookies are genuinely good for you, he is free to devour as many of them as he pleases!

This a wonderful dish to celebrate the arrival of pumpkin season!

These cookies are of the highest quality. These are delicious and I could eat them all day!

This is such a delicious dish! These are the best pumpkin cookies I’ve ever had!

I am a vegan, and I was having a hard time finding really delicious sweets that I could eat. Nonetheless, I really wish that I could consume this on a daily basis!

I used to like traditional pumpkin cookies, and this is the vegan (and gluten-free, now!) version that comes the closest to meeting my expectations.

Those pumpkin cookie rings from back in the day used to be my absolute favorite. Now I am unable to locate them. This recipe is really an improvement over the one that came before it!

This dish doesn’t use any artificial ingredients, yet it still manages to be mouthwateringly good. It has the flavor of genuine pumpkin cookies, but it doesn’t have any of the calories!

That tastes just like the cookies that my grandmother used to make.

These cookies were a hit with every member of my family. In addition to that, they are the ideal dessert for Thanksgiving.