1 1/2 cups Cassava Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/3 oz Gelatin
1/4 cup Coconut Oil (melted)
1/4 cup Coconut Sugar
3/4 cup Pureed Pumpkin
1 tsp Vanilla Extract
1/2 cup Water (as needed)
1/2 cup Raisins
Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper or use a silicone mat.
In a mixing bowl, combine the cassava flour, baking soda, cinnamon, and gelatin.
In a separate bowl, whisk together the coconut oil, coconut sugar, pureed pumpkin, and vanilla. Add the dry ingredients to the wet batter and stir until incorporated. Add one tablespoon of water at a time until the dough is crumbly and sticks together when squeezed.
Fold in the raisins. Roll a few tablespoons of dough for each cookie. Arrange the cookies onto the baking sheet and gently flatten each one. Bake for 10 minutes, or until your desired firmness is reached. (Note: these cookies have a chewy consistency and will get firmer as they cool.) Enjoy!
Leftovers: store in a container at room temperature for up to four days, or freeze if longer.