Vegan Pumpkin Cookies

Makes: 20 cookies

Ingredients:

• 1/2 cup organic vegetable shortening
• 1/2 cup organic pumpkin puree
• 1 cup Bob’s Red Mill Gluten-Free Flour
• 1 cup Organic Gemini TigerNut Flour
• 1/3 cup organic powdered sugar
• 1/3 cup Nutiva Coconut Sugar
• 1/8 tsp. Redmond Real Salt
• 1/4 cup pumpkin seeds

Instructions:

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, use a hand mixer to beat shortening and pumpkin puree until creamy. Add sugars and continue beating until well-blended.
3. Gradually mix in flours and salt until a soft, thick dough forms.
4. Shape dough into 1-inch balls and arrange on baking sheet. Use fingers to flatten dough to ¼-inch thickness. (Alternatively, roll out dough and use cookie cutters to cut shapes.)
5. Add 3 pumpkin seeds and press down on each cookie. Seeds can also be crushed and sprinkled on top.
6. Bake cookies for 13 to 15 minutes, until golden brown.

This recipe was originally published on my Vitacost blog. Check out more recipes here.
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