Gluten Free Pumpkin Cookies

🧂 Ingredients

• 1 tablespoon flax seed meal
• 3 tablespoons warm water
• 2 ½ cups gluten free all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup "safe" margarine

  such as Earth Balance Buttery Spread, softened
• 1 ½ cups granulated (white) sugar
• 1 15 ounce can pumpkin puree
• 1 ¼ cups powdered sugar

  sifted
• 1 tablespoon plus ½ teaspoon milk substitute

  or water
• 1 teaspoon vanilla extract

Instructions

• 1 Preheat oven to 350 degrees. In a small bowl, combine flax seed meal and warm
  water; set aside.
• 2 In a medium bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg,
  cloves and salt; set aside. In a mixing bowl, mix the margarine, sugar, pumpkin
  and flax seed meal mixture until creamy. Gradually add the flour mixture to the
  pumpkin mixture until fully incorporated.
• 3 Using a cookie scoop, drop balls of dough onto cookie sheet. Bake in a preheated
  oven for 13-15 minutes or until a toothpick inserted in the middle comes out
  clean.
• 4 Transfer cookies from the cookie sheet to a cooling rack or paper towel to cool.
• 5 Add the powdered sugar, vanilla and milk to a mixing bowl and mix well. You may
  add additional liquid if the frosting is too thick (only do a drop or two at a
  time). Spread on cooled cookies and serve.

Nutrition Info