Pumpkin Carob Cookies (Gluten and Dairy Free)

28 Apr

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Oh my goodness what delicious cookies. A little fall spice on a rainy spring day. Super moist and fluffy, with the earthy flavor of coconut and carob. Plus these are mercifully gluten and dairy free, overflowing with pumpkin goodness.

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Mix together:

1/2 cup almond meal
1/2 cup potato starch
1/2 cup brown rice flour
1/3 cup barley or quiona flakes or rolled oats
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 heaping teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

In a separate bowl, cream:
1/2 c. coconut spread or oil (at room temperature)
1 c. coconut sugar

Once creamed, add:
2 eggs (for a vegan option you can exclude these and add slightly more pumpkin and oil)
1 tablespoon vanilla extract
1 cup pumpkin puree (canned or fresh)

Stir until smooth and then combine the two mixtures, but do not over mix!

Stir in:

1 c. vegan carob chips or chocolate chips if you prefer
1/2 c. coconut flakes
1/2 c. finely chopped pecans

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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Using a soup spoon drop the dough by spoonfuls onto the parchment paper. The dough is sticky and very moist.

Bake 10 minutes or until golden and a toothpick inserted in the middle comes out clean. Do not overcook, they should appear somewhat doughy and undercooked, when in doubt, take them out!

Cool the cookies on a wire rack.

Freeze the remaining batter and cook again, they keep very well this way. Though cooking times will be a couple minutes longer for frozen cookies.

 

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