Friday, March 18, 2011

Gluten Free Pumpkin Coconut Cookies


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Ingredients


Makes about 10 cookies


2/3 cup garbanzo bean flour


1/3 cup rolled oats


3 tbsp egg whites


1 pinch salt


1 tbsp ground flax


2 tsp honey


2 tsp stevia


1 tsp vanilla extract


1/3 cup pumpkin


1/4 cup unsweetened shredded coconut


Chocolate chips (a handful)


How To


Pre-heat oven to 325. Combine all ingredients in a small mixing bowl, taste and adjust honey and sugar content as desired (they aren't that sweet). Drop onto a parchment paper coated baking sheet and bake for 10-12 minutes.


**I'm pretty sure you could just leave the egg out of this if you want it vegan, the pumpkin should hold them together**



4 comments:

  1. Yum these sound so good! I love pumpkin in cookies!

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  2. Ooh these look amazing! Just got some chickpea flour too =D

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  3. Mmm these look SO YUMMY!! Any cookie, especially one with chocolate chips, is a winner in my book!! :D

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  4. Uhh...YUM?!! I am seriously ALL over these later tonight! I've been wanting to bake but I'm all out of almond milk...yay for milkless cookies!

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