Allergy-friendly Pumpkin Raisin Cookies

Back when I was writing strictly low carb recipes, I made something like these cookies.  They were so good that I destroyed the recipe!  I hope you enjoy these wheat, soy, dairy, egg and sugar free treats.


Allergy-friendly Pumpkin Raisin Cookies


In a mixing bowl with a mixer on medium speed, combine:


1/2 cup lard (or other solid fat you can tolerate)
1 cup canned pumpkin
1/2 teaspoon salt (omit if using salted butter)
1/2 cup Stevia in the Raw, measurable
2/3 cup dextrose


Add:


1 tablespoon ground flax meal mixed with 3 tablespoons warm water, allowed to rest about 5 minutes to thicken
1/2 tablespoon vanilla


Combine then gradually add to the sweetener mixture on medium/low speed:


2 cups flour mixture
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg


Stir in by hand:


1 cup raisins
1/2 cup walnuts (optional)


Scoop by 1/4 cupfuls or ice cream scooper-fulls onto parchment lined baking sheets.  Pat the tops of the cookies to flatten them slightly.  Allow about 2" between cookies.  Bake for about 13 minutes.  The cookies should still be very soft, but not bubbly.  Remove the cookies from the oven and allow them to rest for about 5 minutes on the baking sheet before transferring them to paper towels to cool.  Once cooled, place them into an airtight container with paper towels between each layer of cookies.  Makes about 20 cookies.


cSharron Long and Adams Media Corp, all rights reserved.