Pumpkin Cookies

Finals are underway and that means: COOKIES. I swear everyone is eating, baking, giving out cookies.

I want in. :(


Pumpkin Cookies


Ingredients
1/2 cup oil
1/2 cup agave nectar
1 can (15 oz) canned pumpkin
1/2 cup cooked millet (or any other cooked grain of your choice)
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon cream of tartar
1 teaspoon xanthan gum
2 teaspoons cinnamon
2 teaspoons grated ginger
2 teaspoons allspice
1 cup millet flout
1 cup rice flour
1 cup tapioca starch
1/2 cup buckwheat flour
Almond meal for sprinkling

Combine all ingredients except flours. Once thoroughly combined, stir in flour until well blended.
Drop by the tablespoonful onto a greased cookie sheet. Sprinkle cookies with almond meal. Press each cookie with a fork to flatten. Bake at 375 for 14 minutes.


Results:
So... these came out more cake-like than anything else. I should have called these Pumpkin Cake-bites. They are also a little "gummy". Either way. They are delicious, sugar-free, diary-free, egg free, vegan (I'm 99% sure), and gluten free. YUM.