Yield: 36 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Baking soda |
| 1 teaspoon | Baking powder (GF) |
| 1 teaspoon | Cinnamon |
| 1 cup | Rice flour |
| ¾ cup | Potato starch flour |
| ½ cup | Shortening |
| ¾ cup | White sugar |
| 1 teaspoon | Vanilla |
| 1 cup | Pumpkin |
| ½ cup | Nuts |
Preheat oven to 350 F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat until smooth. Shape cookies into 1" balls and place on a greased cookie sheet. Press flat with fork. Bake for 9 to 12 minutes.
1 cookie - 1 fruit/vegetable choice, 1 fat Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc.