After a long time baked these cookies.They feel soft at the centre and crisp on the sides.I have adapted this recipe form the joy of baking. I have used white sugar instead of brown for the simple reason I didn’t have it in my pantry.
2 cups (260 grams) GFCF flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups (260 grams) light brown sugar
1/2 cup (120 ml) canola oil or corn oil
1 teaspoon pure vanilla extract
1 cup (215) grams pumpkin puree
Preheat oven to 165.c. In a bowl sift all the dry ingredients. In a bowl beat the eggs and sugar, until light. Beat in the sugar, vanilla extract, oil, puree. Beat in the flour until incorporated. Place small scoops of batter on the prepared baking sheet at intervals of2 inches.
Bake for 15-18 minutes. A tooth pick inserted in the centre of the cookie should come clean. Cool in a wire rack.