2 cups millet flour
1/2 cup gluten free oat flour
2 tbsp egg replacer (just measure out the powder and add to the dry ingredients; I used the Bob’s Red Mill brand)
1 tbsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/2 tsp salt
1 cup agave
2 cups cooked, pureed pumpkin (can use either fresh or canned)
1/4 cup unsweetened orange juice
1/2 cup safflower oil
- Preheat the oven to 375 degrees and line cookie sheets with parchment paper.
- Mix together the flours, egg replacer, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- Blend together the agave, pumpkin, orange juice, and safflower oil.
- Add the dry ingredients into the wet and mix until everything is well-blended.
- Drop the cookie dough by rounded tablespoons onto the prepared cookie sheets, leaving space in between for spreading of the cookies.
- Bake for 12 minutes until the cookies are puffed and golden orange and slightly stiff to the touch. (Since everyone’s measuring of a rounded tablespoon is different, you may want to check your cookies after 10 minutes, and if they are “large” rounded tablespoons, yours could take more than 12 minutes. For me, a slightly rounded tablespoon of batter took exactly 12 minutes.)
- Allow the cookies to cool on the cookie sheets for a couple of minutes before moving them to a wire cooling rack to completely cool. Be careful to get the spatula completely under the cookie when transferring the cookie because they will still be very soft until they cool completely.
- To store leftover cookies, layer them in a container with parchment paper and put them into the fridge. Because they have the pumpkin and no preservatives, they won’t last as long if left out on the counter.