• MARY LIGHT ND MH LMT

Pumpkin Spice cookies - gluten free

Tis the season. Bring the seasonal aroma into your house with this simple recipe,

including culinary tips The primary nutritive additions are flax seed, of which a

bit more can be added, as can a bit more pecans. There are 6 ingredients which are soothing to the digestive system- can you pick them out?


2 cups pecans

1 stick softened butter (we use Kerrygold)

1/2 t. pink salt

5 teasp pumpkin spice - we use "Simply Organic"- tinker witha bit more ginger, cinnamon, clove as you like.

2 eggs

2/3 cup honey

2 T apple cider vinegar

1 T vanilla (We use Rodelles)

We put this in a food processor and blend.

Add- 1/2 cup golden flax seeds

7/8's cup Pamelas gluten free bread mix. We find that, although this says "bread mix",

this is consistently performed the best when making gluten free adaptations of cookies, including chocolate chip cookies, which turn out crispy and lacy.

2/3 t. baking powder


And briefly mix. A food processor with a blade is your friend. 350 oven. I oil a baking sheet , a cookie sheet, with olive oil. Spoon on, as a "drop cookie". This makes an easy 2 dozen. About 13 minutes. cool on wax or parchment paper for awhile before packing away. There is actually no pumpkin at all in this cookie, but I can see adding a half a can

of organic pureed pumpkin , and a bit more cloves and making pumpkin bread.

These cookies can be dipped in melted chocolate chips on one side , when cooled,

for a different twist of an iced cookie. Chnocolat chips would also be great in this cookie.




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