Gluten Free Pumpkin Spice Cookies (Egg free, Dairy free, Xanthan free, Sugar free)
So I’ve been on a bit of a baking binge this past week, flour flying everywhere. What did I learn? I’m a nut. This is ridiculous. The carb overload from testing these goodies has been kicking me in the butt! I consider myself, truly, a martyr for the cause ;) .
So, like, to celebrate, I’m sharing one of the recipes. These are my pumpkin spice cookies. Soft, almost cake like, and hold together beautifully. The texture is gorgeous- no grainy or sandy feel, no aftertaste. Perfect for breakfast. I even dumped some in a mini-loaf pan, and it was dynamite as a loaf. I bet you could bake it as a cake. Beautiful.
If you can have dairy, smear these suckers with cream cheese icing. If you don’t do dairy, mix some cashew butter with honey or molasses, and solid palm or virgin coconut oil, a bit of vanilla, and cinnamon. Betcha it would be awesome.
Ok! Lets get on with it!
Pumpkin Spice Cookies (Gluten Free, Egg Free, Nut Free)
- 1/3 cup amaranth flour
- 1/3 cup sorghum flour
- 1/3 cup white rice flour
- 1/3 cup sweet rice flour
- 1/3 cup tapioca starch
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 ¼ tsp salt
- 1 cup packed coconut sugar ( I use “Coco Natura” you can get it at Rainbow Foods) (Nut Free: use brown sugar)
- 1 tbsp unflavoured gelatin (Vegan: try 2 tsp agar agar powder plus 1 tsp ground flax or chia)
- Spices: 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp cloves (double this if you like it spicy)
- ½ cup solid palm oil (or you can use virgin coconut oil, cheapest at Loblaws), or use unsalted butter if you do dairy
- 3/4 cup canned pumpkin
- ¼ cup rice milk (or other non dairy milk)
- 1 tsp apple cider vinegar
- 2 tsp vanilla
Sift all the dry ingredients together. You’ll have large bits of the coconut sugar at the end, thats fine, just mix it in. These bits will melt.
- Add the solid palm oil to the ingredients- mash it in with a fork, or a pastry cutter, or your food processor. You need the mix to look like fine crumbs. This is important- as the small pieces of fat melt, they create pockets and lift in the cookie.
- Mix the rest of the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients, mix thoroughly.
- Drop by spoonful on to a parchment paper lined cookie sheet and bake at 350 for about 10 minutes. The cookies will be soft, but they need to be solid. If they aren’t keep baking for 1-2 minut increments till they reach your prefered consistency.
Coconut sap (not coconut sugar) is a terrific replacement for brown sugar. It has a very low glycemic index, but all the same spicy scent and soft molasses-like texture. However, the downside is its ridiculously expensive. Sorry guys.. it seems most sugar substitutes are super costly ( don’t even get me started on 20.00 agave inulin powder or 20.00 yacon syrup! *sigh*).