Today I made these not-so-scary pumpkin cookies for my little twin guys, because anything scary looking would not be eaten, and I certainly want them to enjoy the treats I bake. They can’t really eat any trick or treat candy, unfortunately just about EVERYTHING has gluten or dairy or dyes that make my boys sweet bellies very unhappy. But that’s okay because their Mommy makes them yummy treats all year ‘round. Yes, they are so spoiled around here!
I find the best way to keep things allergen-free is to have a party at your house where your friends and family can bring gluten/dairy free made foods to take the load off you. If your child does not have an anaphylactic allergy to these foods then it may be easier to have them bring food that can be served away from your child’s food to avoid any food infraction.
Our little party is tonight. I also made some chocolate cupcakes with creepy crawlers that the kids participated in.
I hope to post in the next day or so. Because these are all my recipes from scratch, I need to write it all up with the preparations, hopefully first thing in the morning if nothing crazy comes up!
For dinner I am making burgers with grilled fresh pineapple and roasted sweet potato fries. For the adults some bloody looking martinis, which is 3/4 parts pomegranate and cherry juice with 1/4 part vodka. I am throwing in a jawbreaker as an eerie eyeball, those do have dye in them. Strong and smooth with a loose eyeball in tow! You can’t really see the eyeball, but it’s there. Not one for expert photography or food styling, sorry!
For the older kids, offer them a candy trade for cash. By cash I mean 5-10 cents for each candy, like the recycling machine. We call it the Halloween Recycle Machine. Cash seems to do the talking for my 11 year old who cannot tolerate dairy and soy. I figure it’s an up front investment now rather than paying for it in doctor/dental bills later!
I hope you enjoy these little treats, they are quite yummy if you ask me, and simply adorable. I made a pumpkin cookie under that dye-free glaze. If only you could smell the house while they were baking, when you make these cookies you will get that dreamy floaty feeling from the aroma and know exactly what I was talking about. You know that happy feeling, and who can resist a pumpkin cookie anyway?? Enjoy!
I hope you and your little ones enjoy these adorable, yummy pumpkin little treats.
Makes 40 cookies
For the cookie:
1 cup organic white rice flour
1 cup organic millet flour
1/2 cup tapioca starch
1 teaspoon aluminum free baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon powdered ginger
1/2 teaspoon salt
1/2 cup palm shortening, room temperature ( I use Spectrum Organics)
1 1/2 cups cane sugar
1 cup roasted pumpkin puree or canned pumpkin puree
1 whole egg
1 teaspoon vanilla paste
For the glaze:
1 cup confectioner’s sugar, sifted
2-3 teaspoons carrot juice
1 teaspoon unflavored coconut milk
Sour Bats purchased at Whole Foods Market are free of gluten, dairy, dye, and GMO’s
Drop of melted dark gf/df chocolate for eyes
Preheat oven temperature to 350 degrees F
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl cream shortening and sugar with a hand held mixer set on medium speed.
Add pumpkin puree, egg, and vanilla paste to the sugar/shortening mixture, and beat until creamy. Mix in dry ingredients.
Using a small ice cream scooper, drop cookie dough onto parchment lined baking sheets; flatten slightly. Bake for 15 to 18 minutes. Cool cookies on cooling racks set over the baking sheets you have used. Drizzle glaze (see below) over completely cooled cookies using a tablespoon sized measuring spoon.
For the Glaze: Combine sifted confectioners’ sugar, carrot juice and coconut milk, whisk until blended well.
Note: The glaze will thicken as it sits, whisk to soften again. Add carrot juice if needed, to achieve drizzling consistency.
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