Name: Breakfast Pumpkin Cookies
Ingredients: 15 oz pumpkin, 100% pure, fresh; 1 ½ cup brown sugar, raw, organic; 2 large eggs, raw, whole; 1/2 cup extra virgin olive oil, 100% pure cold pressed, unrefined; 2 ¾ cup gf all purpose flour; 3/4 tsp xanthan gum, kosher (gluten replacement); 1 tbsp baking powder, non-aluminimum, low-electorlyte; 1 ½ tsp pumpkin pie spice; ½ tsp sea salt; 1 cup raisins, seedless; ½ cup walnuts, english, dried, raw, chopped

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Breakfast Pumpkin Cookies

August 14, 2016

by EIR

Category Recipes

Gluten Free Breakfast Pumpkin Cookies

Serving Size

Ingredients

15 oz pumpkin, 100% pure, fresh
1 ½ cup brown sugar, raw, organic
2 large eggs, raw, whole
1/2 cup extra virgin olive oil, 100% pure cold pressed, unrefined
2 ¾ cup gf all purpose flour
3/4 tsp xanthan gum, kosher (gluten replacement)
1 tbsp baking powder, non-aluminimum, low-electorlyte
1 ½ tsp pumpkin pie spice
½ tsp sea salt
1 cup raisins, seedless
½ cup walnuts, english, dried, raw, chopped

Instructions

Preheat oven to 400 degrees.
Mix pumpkin, brown sugar, eggs and oil.
In a separate bowl mix dry ingredients flour through salt.
Add dry ingredients to pumpkin mixture.
Add raisins and nuts.
Drop by teaspoonful onto a greased baking sheet.
Gently flatten each cookie( use a spoon, bottom of a glass or palm of your hand).
Bake 10 -12 minutes or until golden brown.

Breakfast Pumpkin Cookies (GF)