If you love pumpkin, then you'll love these gluten free pumpkin cookies! They're soft, cakey, and free of the top 9 allergens so everyone can enjoy them!
½cup"safe" margarinesuch as Earth Balance Buttery Spread, softened
1 ½cupsgranulated (white) sugar
115 ouncecan pumpkin puree
Frosting Ingredients:
1 ¼cupspowdered sugarsifted
1 tablespoon plus ½ teaspoonmilk substituteor water
1teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees. In a small bowl, combine flax seed meal and warm water; set aside.
In a medium bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In a mixing bowl, mix the margarine, sugar, pumpkin and flax seed meal mixture until creamy. Gradually add the flour mixture to the pumpkin mixture until fully incorporated.
Using a cookie scoop, drop balls of dough onto cookie sheet. Bake in a preheated oven for 13-15 minutes or until a toothpick inserted in the middle comes out clean.
Transfer cookies from the cookie sheet to a cooling rack or paper towel to cool.
For the frosting
Add the powdered sugar, vanilla and milk to a mixing bowl and mix well. You may add additional liquid if the frosting is too thick (only do a drop or two at a time). Spread on cooled cookies and serve.
Notes
Nutrition facts for 1 cookie: Calories: 170, total fat: 4 grams, saturated fat: 1 gram, cholesterol: 0 mg, sodium: 136 mg, Total carbohydrate: 33 grams, dietary fiber: 0.5 grams, total sugars: 19 grams, Added sugars: 19 grams, protein: 1 grams