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Ingredients: 1/4 Cup(s) Margarine 1/2 Cup(s) Apricot Halves (16 oz) 2 Tablespoon(s) Molasses 1 Quick cooking rolled oats 1/2 Cup(s) Soya flour 1/4 Cup(s) Cornstarch 1/4 Cup(s) Potato starch flour 1/4 Teaspoon(s) Whole egg 1 Teaspoon(s) Very ripe mashed bananas 1/4 Teaspoon(s) Pumpkin Directions: This is a special recipe made without gluten. Preheat oven to 350 F. Sift dry ingredients together. Cream margarine and sugar together thoroughly. Beat in egg and molasses. Add flour mixture. Mix well. Drop rounded teaspoons of dough onto greased cookie sheet. Bake for 10 to 12 minutes. Comments: Makes 40 cookies. 2 cookies per serving: 1 fruit/vegetable choice, 1 fat
Check some related videos Similar recipes: Erin's gingersnaps Preheat oven to 350 degrees F. Cream shortenin, butter, sugar and eggs. Add the molasses, ginger, cinnamon, ground cloves, baking soda and salt. Then add the flour. Form dough into walnut size balls and roll in sugar and cinnamon mixture. Place cookie on Gingersnaps Mix well: ? cups margarine 1 cup brown sugar Add and mix: ? c. molasses 1 egg Add and mix: 2 sups flour 2 t. soda 1 t. cinnamon 1 t. ginger and ? t. cloves Drop in balls of sugar and bake at 350 degrees for 8-10 minutes.