All Things Pumpkin 2019
This October Pumpkin Spice Cookie recipe reflects my most recent experimentation with gluten-free baking. I’m happy to say the experiment turned out well—though I regret it was in response to my newest food sensitivity!
Sadly, I seem to have developed an intolerance to nuts, including almond flour. Eating nuts or baked goods with almond flour make me itch. From an Ayurvedic perspective, it makes sense: nuts increase pitta, and high pitta can cause itching. Since nuts are also a common allergen and cause of food intolerance, I decided to explore baking with another high-protein flour for my growing readership.
Long before I heard of Paleo or Keto, I winced at the high-carb content of so many gluten-free baking recipes proliferating on the web. I had turned to almond flour as the go-to foundation for all Sacred & Delicious dessert recipes years ago, and those recipes on my blog and in the book do get praise everywhere I take them.
However, almond flour doesn’t suit everyone’s needs, so I’ll be working with some different options. Today, I turned to millet flour. If you’re not familiar with millet, it’s a seed similar to quinoa but easier to digest and, in my view, better tasting. Although millet is not a complete protein like quinoa, still it’s a good protein source for vegans and vegetarians. When milled into flour, millet has a higher percentage of protein per cup than standard all-purpose flour (with gluten)—16 grams for millet vs. 12 for standard flour used in traditional baked goods.
I made these cookies and all my pumpkin dishes with freshly baked pumpkin, as I always prefer fresh over canned. Yes, it’s definitely more labor- and time-intensive, but only by the 10 minutes required to dig out the pulp and seeds and whatever time it takes to bake a pumpkin and let it cool. But then you get to roast some delicious pumpkin seeds—another delicious and very healthy treat!
Chocolate chips made their way into my early test runs, and that’s another kind of delicious altogether. My husband says the chocolate overwhelmed the spices, and as much as I love chocolate, I agree! So, for purists who revel in pumpkin spices this time of year, you may prefer to enjoy this pristine approach. Either way, enjoy these Pumpkin Spice Cookies—vegan and gluten-free!