Pumpkin Cookies (wheat-free, gluten-free)
——————————————————————-
– 1/2 cup margerine, softened (can use less)
– 1/4 cup sugar (can use less)
– 1/4 cup brown sugar
– Substitute for 1 egg
– 1/2 cup cooked pumpkin
– 1 tsp. vanilla
– 1 cup barley flour (I used 1/2 oat + 1/2 rye flours, but others
should work.) (If you use wheat flour, try low gluten flour such as
cake flour.)
– 1-1/4 tsp. baking powder
– 1/4 tsp. salt
– 1 tsp. cinnamon
– 1/4 tsp. nutmeg
– 1/8 tsp. ginger
– 1/2 cup raisins (optional)
Cream margerine and sugars. Add egg substitute, pumpkin, and vanilla; beat in well. Stir in remaining ingredients until well-blended.
Drop by teaspoonful, about 1 inch apart on greased cookie sheet. These do not spread, so you may want to flatten slightly. It probably doesn’t matter, other than aesthetically. Bake 350 (F) for 15 to 18 minutes or until center is set. (These will still look wet in the middle; just makesure they are set.) Makes 40 cookies or so.
