Ford started High School this morning. Talk about making one feel old. It is really hard to wrap it around that he is in the 10th grade. And worse, is going to turn 16 in a few weeks. I spent Monday baking cookies, freezing up for his lunches. And realized something. It has been a long time since I used wheat flour. I still have a container on the counter, with maybe a pound in it. At this point, I am sure it is pretty stale. I gave away all my bags of flour to our neighbor this summer. If I can’t do it gluten-free/allergy-friendly, then it won’t be made.
I was very happy with the results of this tinkering. It is a soft cookie, more cake-like, than cookie. The boys loved them, especially Alistaire. Will Ford like them? Who knows. He gets all weird about pumpkin. Not sure why!
Pumpkin Spice Cookies
Ingredients:
- 1 cup Brown Rice Flour
- ½ cup Tapioca Flour/Starch
- ½ cup brown sugar, packed
- ¼ cup maple syrup
- 1 Tbsp ground flaxseed meal
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp freshly ground nutmeg
- 1½ cups pumpkin purée
- ¼ cup olive or grapeseed oil
- 2 Tbsp pure vanilla extract
Directions:
Preheat oven to 375°, line two baking sheets with parchment paper.
Stir the brown rice flour through nutmeg together, sift through a fine mesh strainer into a large mixing bowl.
Whisk the pumpkin, oil and vanilla together, add to dry ingredients. Stir until mixed.
Use a 1 Tablespoon Disher
Bake for about 15 minutes, until set on top. Let cool before moving to a rack.
Store tightly covered, freeze for longer term storage.
Makes about 3 dozen cookies.
One thought on “Pumpkin Spice Season: Pumpkin Spice Cookies (GF/V/A)”