Directions
Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In a large bowl, blend the egg, pumpkin, molasses, vegetable oil, and water together.
Add the gluten-free flour, Goat's Milk, cinnamon, baking soda, and baking powder into the wet mixture, and stir until a soft dough forms.
- Scoop dough by teaspoon and roll into balls.
- Place balls on cookie sheets and flatten with a fork.
- Bake for 25 minutes.
- Remove from oven and let cool to room temperature.
- Store in fridge or freezer in airtight container.
Recipe Note
If the fork sticks to the dough while pressing, spray with non-stick oil.
