Gluten-Free Pumpkin Cookies
2 cups millet flour
1/2 cup organic amaranth flour
3 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. sea salt
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1 cup chopped pecan halves
1/2 cup vegetable oil
1-1/4 cups honey
3/4 cup eate sugar
2 large eggs, beaten
1 Tbsp. molasses
1/2 tsp. vanilla
1-1/2 cups canned pumpkin puree
1 cup raisins
1. Preheat oven to 400-425 degrees. Set aside ungreased cookie sheet.
2. In large mixing bowl combine all the dry ingredients, blend well.
3. In another large bowl combine all the wet ingredients, blend well. Stir the dry
ingredients into the wet ingredients, mix well. This makes a thick batter which can be poured.
4. Spoon cookie batter onto cookie sheet and bake approximately 12-14 minutes.
Makes 3 dozen cookies.
Courtesy of Bob's Red Mill, www.bobsredmill.com
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