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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Grain Free Cut-out Pumpkin Sugar Cookies! (Grain/Egg/Dairy Free with Sugar free directions)

Grain Free Cut-out Pumpkin Sugar Cookies! (Grain/Egg/Dairy Free with Sugar free directions)

These cookies are real deal holy field! A must make in the fall. (Especially with kids!) The flavor and texture is spot on. You can also make a big batch to freeze and pull out every day for school lunches! They are reminiscent to loft house sugar cookies..only pumpkin flavored!

Ingredients

·      3/4 cup of coconut flour ( 85 grams)

·      3/4 cup of Tapioca Starch (95 grams)

·      1 cup of Organic Cane Sugar (182 grams)

·      1 cup of Spectrum Shortening (178 grams)

·      2 tsp. baking powder

·      1/4 tsp. salt

·      2 tsp. vanilla extract

·      6 tablespoons of Pumpkin Puree (178 grams)

·      1 Tablespoons of Pumpkin Spice

·      1/2 teaspoon orange food coloring (optional)

Instructions

1.    Preheat oven to 325 degrees and Line 2 cookie sheets with parchment paper.

2.    In a large bowl mix together all the dry ingredients ( Coconut flour, Starch, Sugar, Baking Powder and Salt).

3.    Add the shortening, and using your hands or a pastry cutter- mix the shortening in as much as possible.

4.    Add Vanilla Extract, and pumpkin puree. Use your hands to mix until it forms a dough.

5.    Dust a little starch on a sheet of parchment paper- and roll the dough out (I like to roll out between two sheets of parchment).

6.    Cut dough into shapes of choice and place on the prepared cookie sheet.

7.    Bake 13-15 minutes. Remove from oven and allow the cookies to cool 100% before touching them or they WILL crumble into a million pieces. (If your cookies are more than 1/4 inch thick they will need the full 15 minutes of baking time).

Notes

To make a Fluffy Buttercream Frosting:

2 cups of powdered Sugar 1 Tsp. Vanilla Extract 1 TBSP Milk (dairy or nondairy- any variety) 1/4 cup of Butter (dairy OR nondairy- any variety) 1/4 cup of Shortening

Mix all ingredients together using a hand mixer to form a thick frosting. Use food coloring if desired. (I used India Tree Food Coloring mixed with a tiny bit of gel food coloring-which is not natural) I did this just to brighten the cookies up for pictures- but the India tree colors will still look beautiful, if you want to keep things 100% natural.

* Note- if you need to avoid dairy all together you can just double the shortening. If you do so you may need a tiny bit of extra liquid as the frosting will be thicker. The frosting isn't as delicious this way- but its still good!

NOTE If you would like to make these sugar free you can use xylitol in place of the cane sugar in the cookies- and use powdered xylitol (Theres a product called Swerve) in the icing recipe!

 

 

 

Dairy Free Pumpkin Cream Cheese.

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