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| photo from Whole New Mom |
Soft Pumpkin Cookies (egg and dairy-free w gluten-free and sugar-free options)
Ingredients
Wet Ingredients:
1 c unsweetened pumpkin
1/2 c coconut oil, or other healthy fat, melted
1/4 c sweetener, either granulated or liquid
3-4 scoops stevia extract, or approx 4-8 T additional sweetener, to taste (For stevia, I recommend NuNaturals. Add to either wets or dries.)
1 T orange flavoring or extract (Try Nielsen-Massey or Frontier Flavor.)
1/2 c coconut oil, or other healthy fat, melted
1/4 c sweetener, either granulated or liquid
3-4 scoops stevia extract, or approx 4-8 T additional sweetener, to taste (For stevia, I recommend NuNaturals. Add to either wets or dries.)
1 T orange flavoring or extract (Try Nielsen-Massey or Frontier Flavor.)
Dry Ingredients:
1 1/2 c gluten-free or regular flour
1 tsp baking soda (If you use flour with gluten, decrease to about 3/4 tsp)
1 tsp cinnamon 1/4 tsp salt (I recommend Real Salt)
1/2 chopped or ground nuts, optional (We used walnuts. Almonds, macadamias, or even pumpkin or sunflower seeds would be great!)
1 tsp baking soda (If you use flour with gluten, decrease to about 3/4 tsp)
1 tsp cinnamon 1/4 tsp salt (I recommend Real Salt)
1/2 chopped or ground nuts, optional (We used walnuts. Almonds, macadamias, or even pumpkin or sunflower seeds would be great!)
Method
1. Preheat oven to 375. Combine pumpkin, oil, sweetener, and orange flavoring in a medium bowl.
2. Add flour, baking soda, & seasonings. Mix just ’til combined.
3. Fold in nuts if using.
4. Make spoonfuls or scoops with a 2 Tbsp muffin scoop. If desired, roll in a bit of granulated sweetener before baking. You get a really nice “punch” of sweetness without adding a lot of sweetener when you coat cookies rather than adding more to the batter. 
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5. Place spoonfuls or scoops on a baking sheet (the scoops result in a cookie that really resembles the Enjoy Life ones 
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6. Bake 8 -10 minutes or until lightly browned. They will harden a bit as they cool, but will still be nice and soft.
Notes:
1. As I always say, with sweeteners, choose the healthiest one that you can. If you aren’t on a sugar-restricted diet, use honey, sucanat, or maple syrup. If you cannot have those, use vegetable glycerin, stevia, or yacon. If you have no other alternatives, xylitol or erythritol will work, but you will need about 25% more sweetener if using erythritol.
If using a granulated sweetener, add 1T water. Oh – and 1 scoop of stevia is a teensy amount – just 1/32nd tsp (this is for the pure extract. If using pourable stevia, use 3-5 tsp, to taste.)
2. Both the nut-filled and plain versions were great, but my boys and I much preferred the plain version (my husband simply loves nuts in just about anything.)
3. Try whatever gluten free flour blend, or individual flour, that you have on hand. Each will give the final cookies a bit of a different result, but they will be delicious! These are pretty forgiving little treats !
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