Breakfast Pumpkin Cookies (GF) August 14, 2016 By Jump to recipe Breakfast Pumpkin Cookies August 14, 2016 by EIR Category Recipes Gluten Free Breakfast Pumpkin Cookies Serving Size 18 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. Tags breakfast, cookies, Eating in the Real, Eating in the Real with Renee, gluten free, gluten free baking, pumpkin cookies © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.