These gluten-free cookies have buckwheat and almond flour to give them a hearty taste, with a delicious dairy-free option.
Pumpkin Cookies
2014-12-22 01:55:38
These gluten-free cookies have a delicious dairy-free option. Soft and gooey, your kids will love them as an after school snack!
Ingredients
- 1 cup butter* (see below for dairy free)
- 3/4 cup honey or sucanat
- 1 1/2 cups pumpkin, cooked and pureed (if canned, make sure it's not pumpkin pie filling)
- 2 free range eggs
- 1 tsp pure vanilla extract
- 1 1/4 cup almond flour
- 3/4 cup buckwheat flour**
- 1 1/2 baking powder, aluminum free
- 1/2 tsp sea salt
- 1 tsp cinnamon, ground
- 1/2 tsp allspice, ground
Instructions
- Preheat oven to 375 degrees.
- In a mixer, cream together butter and honey. Add eggs, pureed pumpkin, and vanilla extract. Mix well.
- In a separate bowl, combine flour, baking powder, sea salt, cinnamon, and allspice. Fold in to butter mixture.
- Drop cookie dough by the tablespoon onto a parchment-lined cookie sheet, well-spaced and bake for 15-18 minutes or until slightly brown on top.
Notes
- *1 cup butter can be substituted for 1/3 cup coconut butter and 2/3 cup coconut oil
- **Despite its name, buckwheat is not related to wheat and is a gluten-free grain. Look for pure buckwheat flour to use in your recipes.
Bundles Of Energy http://www.bundlesofenergy.com/
![](mailto:?subject=Pumpkin Cookies&body=These gluten-free cookies have buckwheat and almond flour to give them a hearty taste, with a delicious dairy-free option.
<img class="blog-yumprint-google-image" src="http://www.rogueco.net/bundles/wp-content/uploads/2014/03/pb-pumpkin-cookies-header-300x199.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> Pumpkin Cookies 2014-12-22 01:55:38 <img class="blog-yumprint-photo-top-large" src="http://www.rogueco.net/bundles/wp-content/uploads/2014/03/pb-pumpkin-cookies-header-300x199.jpg" /> These gluten-free cookies have a delicious dairy-free option. Soft and gooey, your kids will love them as an after school snack!
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<a href="http://yumprint.com/app/object/macg">Save Recipe</a> Print Ingredients 1 cup butter* (see below for dairy free) 3/4 cup honey or sucanat 1 1/2 cups pumpkin, cooked and pureed (if canned, make sure it's not pumpkin pie filling) 2 free range eggs 1 tsp pure vanilla extract 1 1/4 cup almond flour 3/4 cup buckwheat flour** 1 1/2 baking powder, aluminum free 1/2 tsp sea salt 1 tsp cinnamon, ground 1/2 tsp allspice, ground
Instructions Preheat oven to 375 degrees. In a mixer, cream together butter and honey. Add eggs, pureed pumpkin, and vanilla extract. Mix well. In a separate bowl, combine flour, baking powder, sea salt, cinnamon, and allspice. Fold in to butter mixture. Drop cookie dough by the tablespoon onto a parchment-lined cookie sheet, well-spaced and bake for 15-18 minutes or until slightly brown on top.
Notes *1 cup butter can be substituted for 1/3 cup coconut butter and 2/3 cup coconut oil **Despite its name, buckwheat is not related to wheat and is a gluten-free grain. Look for pure buckwheat flour to use in your recipes.
Bundles Of Energy http://www.bundlesofenergy.com/
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