Gluten-Free Pumpkin Cookies

Sweet autumn treats!

2 cups millet flour
1/2 cup organic Amaranth flour
3 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup pecan halves, chopped
1/2 cup vegetable oil
1-1/4 cups honey
3/4 cup date sugar
2 large eggs, beaten
1 tablespoon molasses
1/2 teaspoon vanilla
1-1/2 cups pumpkin puree, canned
1 cup raisins (usulfured)

1. Preheat oven to 400-425ºF. Set aside ungreased cookie sheet.

2. In large mixing bowl combine all the dry ingredients, blend well.

3. In another large bowl combine all the wet ingredients, blend well. Stir the dry ingredients into the wet ingredients, mix well. This makes a thick batter which can be poured.

4. Spoon cookie batter onto cookie sheet and bake approximately 12-14 minutes. Makes 3-dozen cookies.

Courtesy of Bob's Red Mill.

Calories 140, Calories from Fat 50, Total Fat 6g, Saturated Fat 0g, Cholesterol 10mg, Sodium 75mg, Total Carbohydrates 23g, Dietary Fiber 1g, Sugars 15g, Protein 2g.