Gluten Free Pumpkin Cookies
Gluten Free Pumpkin Cookies recipe
Yield
36 servingsPrep
15 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
rice flour
|
|
| ¾ | cup |
potato starch flour
|
* |
| ½ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
sugar
white |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pumpkin
|
|
| ½ | cup |
nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
rice flour
|
|
| 177 | ml |
potato starch flour
|
* |
| 118 | ml |
vegetable shortening
|
*
|
| 177 | ml |
sugar
white |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pumpkin
|
|
| 118 | ml |
nuts
|
|
Directions
Preheat oven to 350℉ (180℃).
Sift dry ingredients together. Cream shortening and sugar.
Add vanilla and pumpkin. Add dry ingredients and nuts.
Beat until smooth. Shape cookies into 1 inch balls and place on a greased cookie sheet.
Press flat with fork. Bake for 9 to 12 minutes.
