Makes about 32 cookies
1 tablespoon loose leaf chamomile tea
¼ cup very hot water
1 cups gluten free flour blend
¼ cup ground flaxseed
1 tablespoons pure bone broth powder, chicken or beef
1/2 teaspoon pumpkin spice
½ cup pumpkin puree (or baked sweet potato)
1 egg, beaten
Preheat oven to 350℉. Line a baking sheet with aluminum foil and cot with cooking spray. Stir chamomile into hot water and allow to steep for 2 minutes.
In a large bowl whisk together flour, flaxseed, bone broth powder, and pumpkin spice until blended. In a second bowl whisk together pumpkin and egg. Slowly whisk warm tea (do not strain) into pumpkin mixture; continue to whisk until blended and cooled slightly. Add pumpkin mixture to flour mixture and stir with spoon until a thick paste forms. Using a #100 portion scoop (or tablespoon) place 32 nickel sized balls onto the prepared baking sheet. Brush a fork with butter or coat with pan spray and dip into a little flour blend. Press fork into top of cookies making deep grooves.. Place in the oven and bake for 20 minutes; flip cookies over and bake for an additional 15 minutes. Turn the oven and allow the cookies to cool in the oven for up to 45 minutes. Store refrigerated tightly covered for up to 2 weeks.