Try out Gabi’s amazing recipe this month, to surprise and delight your halloween party guest!
 
Pumpkin Cookies
(gluten-free, low in sugar)
Makes 20 large soft cookies
 
1/2 cup brown sugar
1/2 cup xylitol
1/2 cup coconut oil (soft/ room temp but not melted)
200g steamed and mashed pumpkin
1 egg, lightly beaten
1 tsp vanilla extract
13/4 cup gluten free flour mix, sifted
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of rock salt
1 heaped tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
 
 
  1. Preheat oven to 180 degrees C and line a baking tray with baking paper.
  2. Combine brown sugar, xylitol, coconut oil, pumpkin pureé, egg and vanilla and beat until incorporated.
  3. In a separate bowl add flour, baking powder, bicarbonate of soda, rock salt and spices. Mix to combine.
  4. Add the dry ingredients to the wet ingredients and beat until just combined.
  5. Using a small ice cream scoop, scoop balls of mixture and place onto lined baking tray. Keep a generous amount of space between the cookies as they will spread (you will probably need to do two batches or use two trays).
  6. Wet your fingers and flatten slightly.
  7. Bake for 15 minutes or until golden.
  8. Serve warm or cold, as is or with a cream cheese frosting!