This recipe is from one of my favourite books ‘The Whole Life Nutrition Cookbook’ by Alissa Segersten and Tom Malterre
Servings: Makes 1 1/2 to 2 dozen cookies
- 1/2 cup softened coconut oil or organic butter
- 1/4 cup whole cane or coconut sugar
- 1/4 cup maple syrup
- 1/4 cup blackstrap molasses
- 1/2 cup pumpkin puree
- 1 tbsp. vanilla
- 1/2 tsp sea salt
- 2 cups brown (or white) rice flour or sorghum flour (I tend to use white rice flour–brown rice has a lot of arsenic unless it is basmati from the USA)
- 1/2 cup tapioca flour
- 2 tsp baking powder
- 1 1/2 tsp. xanthan gum
- 1 1/2 tsp. cinnamon
- 1 tsp ginger powder
- 1/2 tsp. ground cloves
- 1/4 tsp. ground nutmeg
1.In a medium sized mixing bowl, whisk together the coconut oil, sugar, maple syrup, molasses, pumpkin puree, vanilla, and sea salt.
2. In a separate bowl, combine the rice flour, tapioca flour, baking powder, xanthan gum, and spices. Add the dry ingredients to the wet and mix well with a wooden spoon.
3.Form the dough into a ball and wrap in a waxed paper; place in the refrigerator to chill for about 20 minutes.
4. Preheat oven to 375 degrees F. Lightly flour a surface for rolling out your dough. Place the dough on the surface and roll until it is about 1/4 inch thick. Cut out with your favourite cookie cutters and then place cookies onto an oiled baking sheet.
5. Bake for about 15 minutes, then remove from cookie sheet and place onto a rack to cool.