Bari's Pumpkin Chocolate Chip Cookies

Ingredients

2 cups white sugar

1 cup shortening (Spectrum Organic Shortening... it's 100%% palm oil)

1 (15 ounce) can pumpkin puree

2 teaspoons vanilla extract

2 teaspoons baking soda

2 teaspoons ground cinnamon

12 ounces semi sweet choc chips

1/2 cup tapioca flour

1/2 cup teff flour

1 cup amaranth flour

1 cup quinoa flour

1 cup arrowroot flour

Sorghum flour for rolling

Preparation

Preheat oven to 375 degrees

Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.

Mix the flours, baking soda and ground cinnamon together. Stir into the creamed mixture. Mix until combined and stir into chips.

I have then taken a teaspoonful and rolled it in sorghum flour and sprinkled some sugar on top.

Drop onto an ungreased baking sheet. Bake at 375 dr. for 12 to 15 minutes or until set. Let cool on rack.

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About

Note: this recipe was submitted by Bari Lichtman to the Four Seasons Hotel Seattle's Ultimate Holiday Cookie Contest.

This is the most outstanding holiday cookie recipe! It is famous for its seasonal pumpkin ingredient, kid-friendly chocolate chips, and melt in your mouth flavor. We like to serve it at our holiday parties! One of its most special attributes is that it is allergy-safe for everyone. Also known for what is not in this cookie: no gluten, no dairy, no eggs, no soy, no tree nuts, but amazingly delicious...