How to make
The two types of gluten-free flour are mixed in a bowl with the baking powder. In this case, I grinded oats, so that they were a bit coarser and not that powdery.
Squeeze the orange juice into the flour, add the milk, oil, sugar and pureed pumpkin.
Knead a dough, which should remain slightly sticky. If it is thin, add a little more flour of your choice, or if it is hard - more juice, puree or milk.
The cookies are shaped with greased hands, so that the dough does not stick. Take a walnut-sized amount, roll it into a ball and then flatten it and place it in a tray on baking paper. Space is left between each cookie.
The tray is placed in an oven heated to 360°F (180°C) and the cookies are baked for 15-20 minutes, or until they start to smell good and acquire a golden color.
When they are ready and cooled the cookies are stuck together two at a time with your favorite jam or gluten-free cream.
The gluten-free pumpkin cookies are ready.
