Huge hit with the entire family (even my skeptical brother)! This was taken from Kids with Food Allergies Halloween booklet. I was disappointed to see that many of their recipes contained margarine (next to impossible to find a soy free and dairy free margarine), but this one is a keeper!
2 cups gluten-free flour blend (I like Bob's Red Mill GF All Purpose Flour)
1/2 cup oat flour
1 tsp baking soda
1 tsp baking powder (make sure it's alluminum free)
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup shortening (Spectrum Shortening is 100% Palm)
1 1/2 cups sugar
1 1/4 cups canned pumpkin (Libbey has a wonderful pure pumpkin with no additives)
1 Tbsp Egg Replacer mixed with 2 Tbsp water
1 tsp vanilla
In large bowl, combine all ingredients. Stir until completely mixed.
Preheat oven to 350 degrees F.
Place spoonfuls of batter on ungreased cookie sheet, 12-15 to a sheet. My kids enjoy tapping a bit of "sand" (colored sugar) on each cookie before cooking.
Bake 18-20 minutes
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