Pumpkin Cookies

By Bailey1_

A cookie is a cookie is a cookie, right?

Ingredients

• 1 1/4 C pureed pumpkin
• 1/4 C agave
• 1/4 C vegetable oil
• 1 t vanilla
• 2 1/3 C rolled oats (not instant)
• 1/3 cup brown rice flour
• 1/3 cup that is half brown rice flour and half tapioca flour  (or for non-GF, use 2/3 cup whole wheat flour for brown rice and tapioca)
• 2 t cinnamon
• 1/2 t sea salt
• 1 t baking powder
• 1/3 C chopped pecans
• 1/3 C semi-sweet chocolate, chopped (or chocolate chips) or raisins

Preparation

Step 1

1.    Preheat the oven to 350 F, with the top rack in the top third of the oven (one position above the middle of the oven). Grease a cookie sheet.

2.    Combine the pureed pumpkin, agave, oil, and vanilla in a large bowl.

3.    In a smaller mixing bowl, stir together the oats, flour, cinnamon, salt, and baking powder.

4.    Pour the dry ingredients into the wet, mixing just until combined.

5.    Stir in the chocolate chips or raisins. The mixture will not stick together as well as many cookie doughs; do not be alarmed by this.

6.    Place heaping tablespoons of dough onto the cookies sheet and bake for 14 to 16 minutes, or until the cookies are lightly golden on the bottom.