Gluten-free pumpkin bread cookies are a delicious treat for those who follow a special diet. They taste like warm, spiced pumpkin and can be made dairy-free by using dairy-free margarine and dairy-free chocolate chips. Perfect for fall or whenever you want a taste of pumpkin goodness.
Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1/2 cup coconut oil or dairy-free margarine. 1 large egg or egg substitute for dairy-free. 2 cups gluten-free all-purpose flour blend. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground cloves. 1/2 teaspoon ground ginger. 1 cup dairy-free chocolate chips optional. 1/2 cup chopped nuts optional.
Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and coconut oil or dairy-free margarine. Mix until well combined. Add the egg or egg substitute and mix until smooth. In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If desired, fold in dairy-free chocolate chips and chopped nuts. Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each cookie. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown and the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free pumpkin bread cookies! Store any leftovers in an airtight container.
Prep Time: 15 minutes
Cook Time: 15 minutes
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