Gluten-Free Pumpkin Spice Cookies {Cookies for Kids’ Cancer}
Gluten-Free Pumpkin Spice Cookies {Cookies for Kids’ Cancer} is a hor d'oeuvre that serves 18. One portion of this dish contains around 1g of protein, 3g of fat, and a total of 124 calories. For 16 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. If you have sugar, ground flax seed, water, and a few other ingredients on hand, you can make it. It is brought to you by Jeanettes Healthy Living. 483 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and fodmap friendly diet. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so spectacular. If you like this recipe, take a look at these similar recipes: Pumpkin Spice Spritz Cookies | Cookies for Kids’ Cancer, Pumpkin Breakfast Cookies – Gluten-Free Snacks for Kids, and Pumpkin Spice Latte Chocolate Chip Cookies (gluten-free).
Servings: 18
Ingredients:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup organic butter, softened
1 1/2 teaspoon ground flax seed
1 1/4 cup (5.3 ounces) gluten-free oat flour
organic powdered sugar, optional
1/2 cup pumpkin puree
1/4 teaspoon salt
1 1/2 teaspoons pumpkin spice blend
3/4 cup organic sugar
1/2 teaspoon vanilla extract
1 tablespoon water
Equipment:
bowl
oven
baking paper
baking sheet
spatula
Cooking instruction summary:
Preheat oven to 350 degrees F. In a small bowl, mix together ground flax seed and water; set aside. Combine dry ingredients in a bowl. In a medium bowl, cream together butter and sugar; add pumpkin puree, flax seed mixture, and vanilla, and mix well. Add dry ingredients. Scoop onto Silplat lined baking sheet (or use parchment paper). Bake 15-16 minutes. Let cool; gently use spatula to transfer cookies to a plate. Sprinkle with confectioner's sugar, if desired.
Step by step:
1. Preheat oven to 350 degrees F. In a small bowl, mix together ground flax seed and water; set aside.
2. Combine dry ingredients in a bowl. In a medium bowl, cream together butter and sugar; add pumpkin puree, flax seed mixture, and vanilla, and mix well.
3. Add dry ingredients. Scoop onto Silplat lined baking sheet (or use parchment paper).
4. Bake 15-16 minutes.
5. Let cool; gently use spatula to transfer cookies to a plate. Sprinkle with confectioner's sugar, if desired.
Nutrition Information:
covered percent of daily need
