Gluten-Free Egg-Free Pumpkin Cookies

I am going to do a series of recipes leading up to Thanksgiving that will involve gluten free, egg free and dairy free ingredients.  Most of the time, I try to do all three.  But sometimes, it will be one or two of them.  In any case, Thanksgiving is a great time to branch out and try new things, and these are the weeks to get practicing!  Good luck and have fun.



These cookies are perfect to bring over to someone's home if you'll be away this Thanksgiving.  You can even stow them in your luggage if you have to make a flight.  Yummy.



Photo by Crystl




Gluten-Free/Egg-Free/Dairy-Free Pumpkin Cookies



1 cup cornstarch
1 cup white rice flour
¼ cup masa flour (or sorghum flour)
1 teaspoon xanthan gum
1 teaspoon cinnamon
1 ½ teaspoon pumpkin pie spice
1 teaspoon baking powder (gluten-free kind)
½ teaspoon baking soda
½ teaspoon salt
1 cup melted butter (or dairy-free margarine)
1 cup packed brown sugar
1 (15 oz.) can pureed pumpkin
2 tablespoons flaxseed meal
6 tablespoons water
1 teaspoon vanilla extract
2 (12 oz) packages chocolate chips (or dairy free chocolate chips)
DirectionsPreheat oven to 350 degrees. Grease baking sheet.

 
Mix cornstarch, rice flour, masa flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat butter and brown sugar in large mixer bowl until creamy. Beat in pumpkin, flaxseed meal, water and vanilla extract. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto prepared baking sheets.

 
Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes. Move to wire rack to cool. Serve warm.
Pumpkin