These cookies are a twist on a classic family favourite, modified for those who are gluten-free, dairy-free and nut-free! Now everyone can enjoy a timeless classic! 

Ingredients

• 4 and 3/4 cups Whisked All Purpose Gluten-Free Flour
• 1 TBSP Pumpkin Spice (see notes for pumpkin spice recipe)
• 1/2 tsp Baking soda
• 1.5 tsp Baking Powder
• 1 tsp salt
• 1/2 cup cane sugar (you can use white sugar in this step)
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup pumpkin puree (unsweetened)
• 2 eggs
• 1/2 cup melted coconut oil
• 1/4 cup extra sugar for dusting and rolling (make sure its cane or large crystal sugar for rolling) + 1 tsp cinnamon

Instructions

1. Pre-heat oven to 350 F (325 convection)
2. Sift all dry ingredients together (flour, spices, baking soda, baking powder and salt)
3. In the bowl of a stand mixer or using a hand beater beat eggs, sugar and maple syrup together until thick and fluffy
4. Slowly add melted coconut oil and beat until well mixed (no oil streaks)
5. Add pumpkin puree and just incorporate for 20 seconds, the batter may look broken but will come back together when the flour is added
6. Add dry ingredients in thirds, scraping the bowl with a spatula after each addition
7. Using a tablespoon or mini ice cream scoop, scoop the dough to portion then roll between palms of your hands into little balls. This is a fun step for the kids! Toss in a bowl of extra sugar and cinnamon then place on a parchment lined baking tray
8. Press down slightly so the cookie spreads evenly in the oven
9. Once all scooped, place in the freezer for 5 minutes then bake for 12-15 minutes until cookies are slightly golden around the edges
10. Remove from the oven and let cool for 15 minutes on tray
11. Place on cooling rack (or eat!) until completely cooled before storing in a sealed container.
12. Stores at room temperature for up to 2 weeks

Tips-Notes