1 ¾ cups gluten free all purpose flour
1 cup brown sugar
½ cup coconut oil
½ cup pumpkin puree
½ tsp XANTHAN GUM
½ tsp vanilla extract
½ tsp baking powder
3 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 pinch salt
In a large bowl, place the sugar, softened coconut oil, pumpkin puree, egg, and vanilla extract and beat well to combine.
In another medium bowl, add all the dry ingredients (except sugar) and whisk until combined.
Sift the dry ingredients into the bowl with the wet ingredients and mix well to form a cookie dough.
Cover the bowl of dough with clingfilm and chill for 30 minutes.
While the dough is chilling, preheat the oven to 180° C and line a baking tray with baking paper.
Once the dough is chilled, scoop out 1 heaped tablespoon of dough per biscuit. Using the palms of your hands, roll the dough into a small ball and place the balls in a single layer on the lined baking tray, leaving some space between each ball.
Use a wet spatula to flatten each ball of dough to the thickness that you would like your biscuits.
Bake the biscuits for 13-15 minutes (the biscuits will be soft when they come out but will firm up slightly once they cool).
Let the biscuits cool for at least 10 minutes before moving to a wire rack to fully cool.