Allergen-Free Pumpkin Cookies

• 1 cup unrefined coconut oil
• 1 1/2 cups brown sugar
• 2 tsp. vanilla
• 1 1/4 cups pumpkin puree
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. sea salt
• 1 tsp. guar gum
• 1 1/2 tsp. cinnamon
• 1/2 tsp. pumpkin pie spice
• 1 cup sorghum flour
• 3/4 cup tapioca flour
• 3/4 cup brown rice flour
• 1/2 cup flax seed meal

1. 1.tix oil, sugar, vanilla & pumpkin until smooth & creamy.
2. 2.tdd the teaspoons of dry stuff & mix again.
3. 3.tdd the big dry ingredients and blend really well.
4. 4.tpoon onto baking sheets (coconut oil doesn't let your cookies stick to the pan!)
5. 5.tse the back of a spoon (or your fingers!) to gently press the cookies down because they will not spread out.
6. 6.tprinkle with cinnamon & sugar if you want to.
7. 7.take at 350 for about 10-13 minutes
8. 8.thare with friends and family
9. * Try adding a cup of raisins and/or green pumpkin seeds for an extra energy boost!

unrefined coconut oil, brown sugar, vanilla, ubc, baking soda, baking powder, salt, guar gum, cinnamon, pumpkin pie spice, sorghum flour, tapioca flour, brown rice flour, flax seed meal

Taken from www.epicurious.com/recipes/member/views/allergen-free-pumpkin-cookies-52559331 (may not work)