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“From an Aggie friend of mine...these are great. Can use canned pumpkin or cook a pumpkin...with or without nuts...very versatile! If you aren't gluten free, feel free to use regular flour. I also make mine with Coconut Palm Sugar which is non-refined, organic, low-glycymic index friendly sweetener. Hubby couldn't tell the difference!!”
READY IN:
20mins
YIELD:
24-36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Combine all dry ingredients and set aside.
  3. Cream butter and sugar together.
  4. Add pumpkin, egg, and vanilla.
  5. Add dry ingredients. Mix.
  6. Fold in nuts if using.
  7. Drop by spoonful onto parchment paper and bake for 10-14 minutes.

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