Recipe: Gluten Free Pumpkin Pecan Cookies by Nealy Fischer

Dry ingredients:
2/3 cup buckwheat flour
1/3 cup millet flour
1/2 cup sorghum flour
1/2 cup tapioca starch or potato flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 tsp sea salt
Scant teaspoon xanthan gum
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

Wet ingredients:
1 cup canned pumpkin
3/4 cup butter or use coconut oil as a butter alternative
2 eggs
2 tsp bourbon vanilla
1/2  to 2/3 cup Agave

Add INS:
1/2 cup chopped pecans
1/2 cup dried cranberries
Whole pecans for topping

1.  Preheat oven to 350 degrees.
2.  Whisk dry ingredients. Beat wet ingredients and add to dry ingredients . Mix in the add INS.
3.  Roll cookies into balls and place on greased cookie sheet.
4.  Press one whole pecan on top of each cookie.
5.  Make ahead, wrap, seal and freeze. Under bake and indulge.

1.  If you want to omit pecans, go for it.

2.  Check out www.littlegianthk.com for key ingredients and other gluten-free products.  They provide online shopping and home delivery.
3.  Xanthan Gum is a gluten replacement and can be found at Healthgate and Three-Sixty.
3.  Get yourself some shallow silicone muffin tins at Panhandler in the Prince's building or at Pantry Magic.  Bake in these for a perfectly round muffin style cookie and plenty less fuss.

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