Pumpkin Cookies
Ingredients:
· ¾ cup shortening or ¾ cup coconut oil or ¾ cup of butter
· 2 eggs or egg substitute
· 1 cup canned pumpkin
· 1 tsp vanilla
· 1 cup sugar or ¾ cup honey or ¾ cup agave nectar
· 1 ½ tsp baking soda
· 1 ½ tsp baking powder or ½ tsp soda and ¾ tsp cream of tartar
· 2 tsp pumpkin pie spice or to taste
· 1 ¼ cup buckwheat flour
· ¾ cup potato starch or ¾ cup tapioca starch
· ¾ cup chocolate chips or raisins
Preheat oven to 325 degrees F.
Cream together the shortening, eggs, pumpkin, vanilla and sugar. Add baking soda, baking powder, pumpkin pie spice, buckwheat flour and potato or tapioca starch chocolate chips. Mix well.
Spoon out on cookie sheet (greased lightly) about the size of a walnut. Bake for about 15 minutes.
Tips: Enjoy life has a great allergen free chocolate chip. This recipe can be modified many ways to accomidate all allergies. Also note that there are many substitutes that are liquid and these cookies will be thinner than regular cookies but they bake up wonderfully! Enjoy!
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