My sincerest gratitude to an attendee of the 2009 Tampa Bay Celiac Group Cookie Exchange for sharing this awesome seasonal recipe! You can make an assortment of cookies for everyone to enjoy. Got a recipe you would like to share? This is a great site for that.
1-1/2 c light brown sugar
1/2 c softened butter
1 tsp Hellman’s mayonnaise
1-1/2 c pumpkin
2-3/4 c gluten-free flour mix
1 tbsp + 2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ground ginger
1 c coarsely-chopped nuts
1. Preheat oven to 400 degrees.
2. Cream together the first four ingredients. Mix in pumpkin.
3. Sift together flour mixture. Blend into pumpkin mixture. Stir in nuts.
4. Drop by teaspoonful onto ungreased baking sheet. Bake 10 mins until light brown. Cool and enjoy.
From our home to yours, Tina Turbin.