This has become my favorite cookie.
Ingredients
- ½ cup (100 g) Spectrum Organic Shortening
- ½ cup (125 g) unsweetened applesauce
- 1½ cups (345 g) packed brown sugar
- 1½ cups (310 g) Bob’s Red Mill white or brown rice flour
- 1 cup (125 g) Bob’s Red Mill tapioca flour
- 1 teaspoon (4.6 g) baking soda
- 1 teaspoon (6 g) salt
- 1 teaspoon (2.2 g) ground nutmeg
- 1 teaspoon (2.3 g) ground cinnamon
- ½ cup (120 ml) unsweetened apple juice
- 2 cups (330 g) packed sulfi tefree raisins
- ½ cup (114 g) pumpkin seed kernels
How to Make It
- Preheat oven to 375°F (190°C, or gas mark 5).
- Cream together shortening, applesauce, and brown sugar. Add the rice flour and the next 6 ingredients (through the apple juice). Mix together until you have a smooth batter. Stir in the raisins and pumpkin seeds.
- Drop dough by rounded teaspoonful onto a greased baking sheet. Bake for about 12 minutes, or until cookies are semi-fi rm in the centers. Remove to a flat surface to cool
