Pumpkin Cookies By Foodallergiesrecipebox.Com

1. 1

   Preheat oven to 350

2. 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. 3

   You want the seeds to be lightly golden brown, check on seeds at 10 mins to prevent burning.

4. 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. 5

   Blend ingredients until smooth and all seeds are broken up. Set aside.

6. 6

   Next in a medium sized bowl mix together Rice Flour, Tapioca Flour and Baking Powder, mix well then add in white sugar.

7. 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. 8

   Mix together ingredients, should form into dough, and mix in optional chocolate chips.

9. 9

   Line baking sheet with parchment paper, using a tablespoon, scoop out cookie dough and place onto baking sheet.

10. 10

    Roll dough into a ball then flatten using your hand or a fork and place back onto baking sheet.

11. 11

    Place cookies into the oven and bake for approx. 10-15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.