A rainy, fall day inspired me to make these gluten and egg free pumpkin cookies (they're also free of the rest of the top 8 allergens). Pumpkin is a favorite ingredient of mine in the fall (judging by the menus at coffee shops, I'm not alone) and it should be. It's a good source of vitamin C and an excellent source of vitamin A. This recipe is also pretty low in fat and calories so, as cookies go, it's a pretty good choice.
I made a simple powdered sugar and milk frosting (I used soy milk) but these would be really good with cream cheese frosting if safe for you.
1 tablespoon flax seed meal
3 tablespoons warm water
2-1/2 cups gluten free all purpose flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup "safe" margarine (such as Earth Balance Buttery Spread), softened
1 1/2 cups white sugar
1 15 ounce can pumpkin puree
1 teaspoon vanilla extract
1 cup confectioners' sugar
1-1/2 tablespoons milk (rice, soy, coconut, almond, etc)
1/2 teaspoon vanilla extract
1) Preheat oven to 350 degrees. In a small bowl, combine flax seed meal and warm water; set aside.
2) In a medium bowl, mix flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In a mixing bowl, mix the margarine, sugar, pumpkin and flaxseed meal mixture until creamy. Gradually add the flour mixture to the pumpkin mixture until fully incorporated.
3) Using a cookie scoop or tablespoon, drop balls of dough onto cookie sheet. If a flatter cookie is desired for decorating, spray the bottom of a glass with cooking spray and press down on balls of dough gently to flatten. Bake in preheated oven for 10 minutes.
Makes about 3 dozen cookies.