Gluten-free cookies.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Sift dry ingredients together. Cream the shortening and the sugar. Add the pumpkin. Add the dry ingredients and nuts. Beat until smooth.

  • Shape into 1 inch balls and place on a greased cookie sheet. Press flat with a fork.

  • Bake for 9 to 12 minutes.

Nutrition Facts

57.5 calories; 0.4 g protein; 8.1 g carbohydrates; 0 mg cholesterol; 48.9 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/11/2006
These are as good as gluten free baking will get! I added a 1/4 t ground cloves a 1/8 t nutmeg and a 1/8 t ginger to these to spice them up. They are really good! The batter will be sticky when you're done so I recommend putting it in the fridge for 15 minutes or so for easier handling. Read More
(34)

Most helpful critical review

Rating: 1 stars
12/07/2003
I made these cookies with potato flour and not potato starch. There is a big difference. When I printed the recipe out awhile ago that is what the recipe said. As I looked over the recipe again to do the review the recipe now says potato starch. I feel the review is not indicitive of the recipe now. Read More
(23)
29 Ratings
  • 5 star values: 12
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
10/11/2006
These are as good as gluten free baking will get! I added a 1/4 t ground cloves a 1/8 t nutmeg and a 1/8 t ginger to these to spice them up. They are really good! The batter will be sticky when you're done so I recommend putting it in the fridge for 15 minutes or so for easier handling. Read More
(34)
Rating: 5 stars
11/16/2006
Thanks so much for sharing. I added 3/4 of a cup of soaked raisins 1/2 teaspoon of ginger and nutmeg 1/4 teaspoon of cloves and 1 teaspoon of xanthum gum for the texture help. A nutritious and tasty snack. Read More
(24)
Rating: 1 stars
12/06/2003
I made these cookies with potato flour and not potato starch. There is a big difference. When I printed the recipe out awhile ago that is what the recipe said. As I looked over the recipe again to do the review the recipe now says potato starch. I feel the review is not indicitive of the recipe now. Read More
(23)
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Rating: 5 stars
12/17/2008
This is a very tasty recipe. I used butter instead of shortening. I added some chopped dried cranberries to the top before baking and then dusted with powdered sugar when cool. A festive looking cookie as well as tasty for my non-wheat eating friends. Read More
(11)
Rating: 5 stars
09/03/2003
I made these for a teacher with a wheat allergy and had to sample a couple myself. They are fabulous! This was my first experience making cookies without all-purpose (wheat) flour and did find the rice flour/potato starch combination create a texture unlike I have ever experienced in a cookie. Very very good cookies! Read More
(9)
Rating: 4 stars
10/27/2008
My kids declared these "awesome". I did increase the sugar to a full cup and added 1 tsp of vanilla extract. Would have been better to add chocolate chips but we didn't have any!:) Read More
(8)
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Rating: 5 stars
10/08/2002
I was so delighted with these cookies thank you to Beulah! They were easy to make and used limited ingredients had a great texture and taste for a gluten free cookie! Read More
(6)
Rating: 2 stars
10/19/2007
I personally didn't like this one. I think it would be better if you added more sugar or choc. chips. Read More
(5)
Rating: 5 stars
06/10/2008
I thought these turned out wonderfully. I omitted the walnuts and replaced them with Chocolate chips. They were a very big hit. Read More
(5)