October 20, 2010

Pumpkin Spice Delights

Follow this link above to the recipe

Birthday at work and there are lots of allergies among my coworkers. I made these with soy and brown rice flour for a gluten free cookie.  Dairy Free and this time I used Xylitol  instead of the turbinado sugar.  A lower glycemic cookie, my diabetic friend can have some too. I also used pecans instead of walnuts and dried currants instead of raisins. I toasted the coconut and the pecans. They're a soft cookie, kind of like a little pumpkin cake.

I just found out someone else is allergic to coconut.  I almost omitted the coconut, but then remembered I had used 1/2 cup coconut oil with 1/2 cup vegan margarine because I didn't have enough vegan margarine already made up.  I'll make something without coconut next time for Cathy.


  1. So many dietary needs and allergies to take into consideration.

    They look good though, so does pumpkin face!

  2. It is fun to make things for friends who feel deprived because they don't know what's out there to eat. I made a gluten free birthday cake for a friend and it made her day. I guess she hadn't eaten cake in a very long time.

    The coconut allergy will be very hard for me, I love cooking with coconut.