These little pumpkin cookies are a great seasonal idea if you're gluten free and want some goodies! They're diary free, nut free, eggs free and soy free! Enjoy!
Ingredients:
3/4 cup coconut flour
1/2 cup tapioca flour
1/2 sorghum flour
1/2 teaspoon xanthan gum
2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 cup organic cane sugar
1/2 honey
1 cup and 1/4 cup coconut oil, not melted.
1 1/2 teaspoon vanilla
1/4 cup pumpkin
3/4 to 1 cup coconut milk, unsweetened
Directions:
Mix dry ingredients in a large bowl. In another bowl, cream together wet ingredients. Add to dry and fold well, making sure that there is enough liguid. If not, add a little bit more. Sprinkle gluten-free flour on cutting board and rolling pin, roll out pastry and cut out the cookies! Bake at 350 for approximatly 35 minutes.
Pumpkin Icing:
1/4 cup pumpkin
1 to 2 tablespoons organic coconut butter, not oil.
1 tablespoon organic fresh squeezed orange juice
1 to 2 tablespoons raw honey
dash of cinnamon
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Mix in a food processor or blender. The mixture should be rather thick
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