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Route 66 Cookies

These gluten-free cookies will make you king of the road – not only does the pumpkin keep them moist, but they are also full of spices which make them absolutely delicious!

Prep time: 25 minutes | Cook time: 15 minutes | Serves: 5 dozen

Ingredients

  • 1 cup (250ml) olive oil
  • ½ cup (100g) brown sugar
  • 1 cup (200g) white sugar
  • 12 ounces (425g) pumpkin puree
  • 2 eggs
  • ¼ cup (55g) cream cheese
  • 1 teaspoon vanilla extract
  • 1 cup (100g) sweet rice flour
  • 1 cup (100g) brown rice flour
  • ½ cup (50g) ground flaxseeds
  • 1 pinch salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon powder
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger

Directions

  1. Preheat your oven to 330°F fan-forced (165°C) and line four baking trays with parchment paper.
  2. Using your food mixer, combine the olive oil, sugar, pumpkin puree, eggs, vanilla and cream cheese.
  3. Stir in your rice flour, ground flaxseeds, salt, baking soda and baking powder, as well as your spices.
  4. Give the bowl another quick mix, then drop spoonfuls of the batter onto your prepared trays.
  5. Bake your cookies in the oven for 15 minutes, or until they are fragrant and slightly golden brown on the edges.
  6. When done, remove the trays from the oven and let your cookies cool before serving.
  7. You can store these treats in an airtight container for up to 1 week.

Energy: 94 cal (395Kj) | Fat: 5.4g | Protein: 1g | Carbohydrates: 10.7g

(Per serve)

This recipe is an excerpt from the cookbook Make Me Gluten-Free…101 Desserts!, which is available below!

Make Me Gluten-Free… 101 Desserts!

Make Me Gluten-Free… 101 Desserts!

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