This cookie has become a holiday favorite. Oh, let's be serious! It's a year-round yummy! I stock up on canned pumpkin just because our family loves it so much. The version I'm posting is gluten-free. For a "normal" cookie, just use regular baking flour in exchange.
GF Flour Ingredients:
(all available through Blue Chip Group)
1 lb. brown rice flour
1 lb. tapioca starch
1 lb. potato starch
6 TBSP. xanthum gum
Cookie Ingredients:
1/2 C. shortening
1½ C. sugar
1 C. prepared pumkin (canned or cooked/mashed)
1 egg
1½ tsp. cinnamon
1 tsp. nutmeg
½ tsp. ginger
2½ C. GF baking flour
1 tsp. Rumford baking powder
1 tsp. baking soda
1 tsp. salt
1/2 Bag White Chocolate Chips
Cream shortening, sugar, egg, and pumpkin. Add dry ingredients. Stir with a wooden spoon until combined. Add Chips. Drop by teaspoonsful on cookie sheet. Bake at 375'F for 10 minutes.
½ tsp. ginger
2½ C. GF baking flour
1 tsp. Rumford baking powder
1 tsp. baking soda
1 tsp. salt
1/2 Bag White Chocolate Chips
Cream shortening, sugar, egg, and pumpkin. Add dry ingredients. Stir with a wooden spoon until combined. Add Chips. Drop by teaspoonsful on cookie sheet. Bake at 375'F for 10 minutes.
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