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Ingredients

• * 2 cups gluten-free all purpose flour (1-1/3 cup rice flour, 1/3 cup corn flour, 1/3 cup tapioca flour, 1/4 cup sweet rice flour, 1/2 cup oat flour)
• * 1 teaspoon baking soda & 1 tsp baking powder
• * 1 1/2 teaspoons cinnamon, ginger, ground cloves
• * 1/2 teaspoon nutmeg
• * 1/4 teaspoon guar gum OR xanthan gum (If you are using a mix that contains xanthan or guar gum OMIT adding more gum)
• * 1/2 cup unsalted butter OR Spectrum All-vegetable shortening
• * 1/2 cup brown sugar & 1/2 cup white sugar
• * 1/4 cup molasses
• * 1 egg
• * 1 cup canned pumpkin puree (don't use presweetened canned pumpkin pie mix)
• * 1/3 cup milk OR your favorite dairy free milk substitute NOTE: omit milk if using wet pumpkin
• * 1 teaspoon vanilla extract
• * I add handful of coconut, a big handful of carob, and a big handful of raisins
• * glaze Ingredients:
• * 1 cup confectioner's sugar
• * 1 tablespoon milk OR dairy free milk substitute (I used water)
• * 1/4 teaspoon vanilla extract
• * 1/8 teaspoon cinnamon

Description

Happy Fall! (These Are Gluten-free Cookies)

Group Recipes