Pumpkin Cookies By Foodallergiesrecipebox.Com

Name: Pumpkin Cookies By Foodallergiesrecipebox.Com
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pumpkin seeds cleaned with guts removed or store bought plain raw seeds; 1 1/2 cups rice flour brown or white; 1/3 cup tapioca flour; 2 teaspoons baking powder I like to use Aluminum Free; 2 tablespoons canola oil or safe oil of your choice; 1 tablespoon vanilla; 3/4 cup water; 1/4 brown sugar; 1 pinch salt; 1/4 chocolate chips optional, I use Enjoy Life mini chips; they are dairy nut and soy free

Servings: persons

1
Preheat oven to 350
2
Placed raw pumpkin seeds onto a piece of foil and lightly spritz with canola oil. Place into the oven and bake for 10-15 minutes.
3
You want the seeds to be lightly golden brown, check on seeds at 10 mins to prevent burning.
4
Once the seeds are done place into blender (I used a magic bullet blender). Add 1/4 water; brown sugar, canola oil, vanilla and a pinch of salt.
5
Blend ingredients until smooth and all seeds are broken up. Set aside.
6
Next in a medium sized bowl mix together Rice Flour, Tapioca Flour and Baking Powder, mix well then add in white sugar.
7
Pour seed mixture into flour, I like to add remaining 2/4 cup water into blender swish around then pour into bowl to get all of seed mixture.
8
Mix together ingredients, should form into dough, and mix in optional chocolate chips.
9
Line baking sheet with parchment paper, using a tablespoon, scoop out cookie dough and place onto baking sheet.
10
Roll dough into a ball then flatten using your hand or a fork and place back onto baking sheet.
11
Place cookies into the oven and bake for approx. 10-15 minutes.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup pumpkin seeds cleaned with guts removed or store bought plain raw seeds, 1 1/2 cups rice flour brown or white, 1/3 cup tapioca flour, 2 teaspoons baking powder I like to use Aluminum Free, and more.

Yes, Pumpkin Cookies By Foodallergiesrecipebox.Com falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!