My first post is dedicated to my blogger friend, Lynn, and her freetoeat blogspot. She is an amazing individual, who despite having to eliminate a whole host of foods from her diet continues to think positive and radiate creativity. Thank you Lynn for your unwavering support of all things that make us "free to eat".
I bake something every week, so you can see where the frustration would come into play when I had to modify my favorite recipes to be gluten-free. I was stuck on baking the same things, and sadly, not as satisfied with my results. This cookie recipe will soon rank top of the food chain for me, soft, moist, chocolate-y goodness.
Pumpkin Choco Chip Cookies
1 cup honey
1 cup canned pumpkin
1/2 cup margarine, butter or shortening
1 tbsp orange juice
2 cups white rice flour
2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup chocolate chips
Mix all ingredients together in a big bowl, stir well. Drop on an ungreased sheet and bake for 10 minutes in a 350 degree oven.
*you can add/substitute raisins for chocolate chips.
Lynn, these are truly the best cookies I have tasted in a lonnnngggg time. Thank you!
