Well, clearly I had to do some tweaking to the original recipe, but so far so good! The texture was not bad with these cookies, thanks to help from the pumpkin puree (*vegetable and fruit purees do wonders for gluten-free baking!). I replaced refined sugar with local honey and used a combination of tapioca and brown rice flours. To add fluffiness and a tiny bit of elasticity, I also separated the eggs and whipped the whites into stiff peaks. In addition to being gluten, dairy, soy and nut-free, this recipe is also lower in sugar and made with only organic or local ingredients. Definitely a cookie you can feel good about!
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