Here’s a reference to what Sloane Miller had to say about our experience together – we had beyond a great time! Thanks again Sloane!
View our video here:
Fellow allergic blogger and the original AG (Allergic Girl) Sloane Miller and I baked these delicious cookies yesterday (here’s Sloane’s blog post on it). The experience was videotaped, so look for an attachment to the video soon and some cross-blogination as well! I apologize that there are no photographs, but I promise you’ll love the video! Have a safe and allergy free Thanksgiving!
ALLERGY FREE PUMPKIN COOKIES
(wheat/gluten free, egg free, nut free, peanut free, dairy free, soy free, sesame free)
©2010 Heidi Bayer All Rights Reserved
½ cup safe unsalted margarine
½ cup safe shortening
1 cup white sugar
½ cup light brown sugar
2 – 3.9 oz Unsweetened Apple Sauce snack packs
2 teaspoons gluten-free Vanilla Extract
1 15-ounce can pumpkin
1 ½ cup Maseca (corn flour used to make tortillas)
1 ½ cup Brown Rice Flour
1 cup Glutinous Rice Flour or Fine White Rice Flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 teaspoons xanthan gum
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons ground ginger
1 ½ cups semisweet allergen-free chocolate chips
1 Tablespoon cinnamon mixed with ¼ cup white sugar (for dusting cookies)
Preheat oven to 375 degrees. (or 350 if using convection)
2. Grease cookie sheets
3. Mix shortening and sugar in large bowl until smooth
4. Add in the applesauce, then vanilla, and pumpkin and blend well
(note it may take on a curdled appearance, do not worry!)
5. In a large bowl, combine the flours, baking soda, xanthan gum, baking powder, salt, and spices – stir with a large wisk.
6. Stir in safe chocolate chips (if using)
7. Drop by onto cookie sheets
8. Dust top of cookies with cinnamon sugar mixture.
9. Bake 12 – 15 minutes until edges begin to brown. Flaten each cookie as it comes out of the oven, move cookies to a wire rack and cool.
Makes approximately 6 dozen cookies.