Vegan Pumpkin Cookies

Makes 20 cookies

Ingredients:

• 1/2 cup organic vegetable shortening
• 1/2 cup organic pumpkin puree
• 1 cup Bob’s Red Mill Gluten-Free Flour
• 1 cup Organic Gemini TigerNut Flour
• 1/3 cup organic powdered sugar
• 1/3 cup Nutiva Coconut Sugar
• 1/8 tsp. Redmond Real Salt
• 1/4 cup pumpkin seeds

Instructions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
2. In large mixing bowl, use a hand mixer to beat shortening and pumpkin puree until creamy. Add sugars and continue beating until well-blended.
3. Gradually mix in flours and salt until a soft, thick dough forms.
4. Shape dough into 1-inch balls and arrange on baking sheet. Use fingers to flatten dough to ¼-inch thickness. (Note: You can also roll out the dough and use cookie cutters to cut into shapes.)
5. Add 3 pumpkin seeds and press down on each cookie. Seeds can also be crushed and sprinkled over top.
6. Bake cookies for 13 to 15 minutes, until golden brown.