Submitted by: Julie Ledoux
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Servings: 24
An old favorite that I played around with to make healthy and BD-friendly!
1 c. brown rice flour
1 c. oat flour
1 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1 dsh. sea salt
1/2 c. coconut sugar
1/4 c. butter
1 egg
1/2 c. pumpkin puree, canned
2 tbsp. pumpkin seeds
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Combine flours, baking soda, cinnamon, nutmeg, ginger, and sea salt in a bowl. Set aside.
In another bowl, use a whisk to mix coconut sugar and softened butter. Add egg, and mix until smooth.
With a wooden spoon, add dry ingredients to the mix, alternating with pumpkin puree.
Scoop batter onto baking sheet by the tablespoon. Flatten with fingers or fork until you get a 2-inch circle. Sprinkle with pumpkin seeds. Bake for 10-12 minutes.
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