2 1/2 cups brown rice flour
2 tablespoons ground flax seed
2 extra large eggs, lightly beaten
3/4 cup canned pumpkin puree (ensure there is no added sugar or spices)
1/4 cup cold water if needed.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Combine brown rice flour and ground flax seed in a large bowl. Add pumpkin and beaten eggs to brown rice mixture and mix with a wooden spoon. You may need to add water, a teaspoon or two at a time until the dough comes together. Now you can just use your hands.
You can now roll it out on a lightly floured surface or roll it out between two pieces of wax paper or parchment paper (less mess to clean up later). Cut up into what ever cookie cutter shapes you like. Bake in the oven for 20 – 25 minutes. Remove, flip them and cook for another 20 minutes. Depending on the size of your cookies the cooking time will vary.
Once they’re cooled on a cookie rack store them in an airtight container.
P.S. If you use convection bake you don’t have to flip them and you can reduce the cooking time considerably.