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Chickasaw Pumpkin Cookies




Source of Recipe


Misty


Recipe Introduction


I adapted this Chickasaw Indian recipe to be GFCF & soy free. They turn out sort of "bread like" in texture (when using real eggs), so maybe you could try reducing the flour OR you could try baking a loaf of pumpkin bread too and see how that turns out! ~Misty


List of Ingredients




1/4 cup olive oil
1/4 cup Earth balance dairy free, soy free butter spread
1 1/2 cups brown sugar
2 eggs or egg replacer for 2 eggs
A little less than 1 can of Libby's 100% pure pumpkin (about 1 1/2 cups)
1/2 tsp. nutmeg
1/4 tsp ginger
1 tsp cinnamon
4 cups GF all-purpose flour (or whatever GF flour mixture you use.. I used 2 1/2 cups Bob's RM all purpose flour, 1 cup of rice flour, and 1/2 cup of sweet rice flour)
4 tsp baking powder
1/2 tsp salt
1 cup raisins or dates (optional)
1 cup chopped nuts (optional)

Recipe



Cream butter, olive oil, and sugar together until smooth. Add eggs, pumpkin, and spices. Blend well. Sift dry ingredients together and add to pumpkin mixture. Blend until smooth. If too moist, add a little more flour until you achieve a cookie or bread dough texture. Stir in optional raisins, dates, and/or nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 400 degrees for 12-15 minutes. Yields approx. 3 dozen cookies.