Reprinted from The Blood Type Diet Website (

2011 Thanksgiving Pumpkin/Squash Gluten Free Cookies
Contributed by: MsRubyLuAdded: Nov 24, 2011 at 04:00 PM


An easy way to use leftover squash. These freeze well and the spices can be adjusted for your taste. I used white sugar originally. I think agave or another sugar would work equally well. These aren't very sweet so could be glazed if you like. Nuts could also be a nice addition if you can eat them. They are very quick and easy to whip up.

  • 1 1/2 cups leftover pumpkin or winter squash cooked and mashed
  • 1 egg
  • 1/2 cup oil (I used almond oil)
  • 1/4 cup blackstrap molasses
  • 1 1/2 cups brown rice flour
  • 1 cup sweet rice flour
  • 1/2 cup almond meal
  • 2 tsp soda
  • 1/2 cup sugar or equivalent
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 tsp salt
  • 1 tsp arrowroot powder
How to make it:
  1. Mix all the wet ingredients together and add all of the dry ingredients.
  2. Drop by teaspoon onto ungreased cookie sheet.
  3. Bake at 350 for 15 minutes. Cool on wire rack.
  4. Makes about 4 dozen cookies