Tuesday, November 9, 2010
Gluten Free Pumpkin Cookies
I found this recipe a couple of years ago. It is called a cookie but it is more like a muffin top. In fact, when I eat it, I feel like I'm in that Seinfeld episode about muffin tops!!!! Anyways, either way, whether you consider them a cookie or a muffin top, they are delicious (and healthy!).
The recipe is as follows;
First you have to roast a pumpkin and get it ready to use in the recipe.
Preheat oven to 375F.
Cut the pumpkin in half or a few big chunks, which ever is easier to manage.
Place them in a shallow baking dish covered with foil, face down with a bit of water.
Cook for about 50 minutes or until tender.
Allow the pumpkin to cool and peel.
Discard the skins and mash the pumpkin with a potato masher.
If you don't want to go through the work with the real pumpkin, or the stores are out of stock, you can always use canned pumpkin with equally tasty results.
1 stick of butter, melted
1 cup packed light brown sugar
2 eggs, lightly beaten
1 cup pumpkin puree (as prepared from directions above)
1 1/2 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon cloves (optional)
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 2/3 cup of gluten free flour mix (I used Bob's Red Mill All Purpose Gluten free flour and a heaping 1/4 teaspoon of xanthan gum as recommended by Bob's Red Mill).
Preheat oven to 350F.
In a large bowl, combine butter and brown sugar. Mix in the egg, vanilla, and pumpkin puree.
In a small bowl combine the flour, baking powder, baking soda and spices.
Combine the dry ingredients into the wet ingredients, in the large bowl, until blended.
Drop heaping tablespoon mounds of batter on parchment-lined cookie sheet, and bake for about 12 minutes, or until springy to the touch.
Cool completely on a cooling rack, if you are able to wait.
Makes about 2 dozen. Enjoy!!!!