YIELD: 20 COOKIES
Just as the name implies, these cookies are super soft and chock-full of pumpkin goodness.
I love making these for Halloween parties, as they are always quick to get gobbled up!
½ cup non dairy margarine 1⅓ cups sugar 1¼ cups canned (or fresh, drained well in cheesecloth) pumpkin puree 1 teaspoon vanilla extract 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon sea salt 1¼ cups sorghum flour ¾ cup brown rice flour ½ cup potato starch ¼ cup tapioca flour 1 teaspoon xanthan gum 1 cup non dairy chocolate chips
• Preheat oven to 350°F. • Cream together the margarine and sugar. Once smooth, mix in the pumpkin. • In separate bowl, mix together the rest of the ingredients except for the chocolate chips. Slowly fold the flour mixture into the pumpkin mixture just until mixed. Fold in the chocolate chips. • Drop by tablespoonfuls onto an ungreased cookie sheet about 2 inches apart. Bake for 17 minutes. Remove from oven and let cool completely before enjoying. Store in airtight container for up to 1 week.
If using fresh pumpkin with these, be sure to strain the pump kin very well so that very little liquid remains before adding to the cookies.