Wednesday, January 30, 2013

Millet Pumpkin Cookies - Gluten Free

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Gluten Free Millet Pumpkin Cookies
In a Kitchenaid Bowl add: Use the Paddle ~ turn on low speed to mix
½ Cup Canola Oil
1 ¼ Cups Honey
2 Eggs Beaten
1 Tbl. Molasses
1 ½ tsp. Vanilla

In another bowl use a Wire Whisk to blend:
2 Cups Bob's Red Mill Gluten Free Millet Flour
½ Cup Bob's Red Mill Gluten Free All-purpose Flour
3 tsp. Baking Powder
2 tsp. Cinnamon
½ tsp. Nutmeg
¼ tsp. Ginger
½ tsp Pumpkin Spice
½ tsp. Salt
½ tsp. Xanthan Gum

Add the Dry Ingredients to the Wet Ingredients. Turn mixer on low & mix together, scraping the bowl.

Use a Rubber Spatula and fold in
1 ½ Cups Raisins
1 Cup Chopped Walnuts or any nuts of your choice

Line Cookie sheet with Silpat Baking Liner or Parchment Paper

I used a cookie scoop to measure out the cookies.

I originally started the Cookies at 400* and the bottoms got well done.
So I lower the Temperature to 350*
Bake for 12-15 minutes or until done

Cool on a wire wrack

I froze half the batch in a zip-lock bag in container and kept the rest of the cookies on a plate covered in plastic wrap. These are a very moist cookie.


I adapted this Recipe from Bob's Red Mill

Bob's Red Mill Flours:

Silpat Baking Mat: Silpat: The Original Non-Stick Mat

Kitchenaid Mixer:

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software
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