Pumpkin carob cookies

So... this is my first attempt at an original cookie recipe but I thought it was pretty good:-)
This is wheat-free, gluten-free, vegan and uses only natural sweeteners. And it's awesome because not only is it completely healthy, but it's also beneficial for blood type O! Getting ready for fall baking...

makes about 2 dozen

ingredients:
(dry)
*1/2 cup rice (or brown rice) flour
*1/2 cup tapioca flour
*1/4 cup flaxseed meal
*1 tsp. baking powder
*1 tsp. baking soda
*1 tbsp. egg replacer
*2 tbsp. chocolate pudding powder (go organic! and natural sweeteners)

(wet)
*1/2 cup pumpkin (go organic! canned)
*1/4 cup raw honey
*1/4 cup grapeseed oil
*2 tbsp. water
*2 tbsp. blue agave (natural sweetener)

*1/4 cup carob (or chocolate) chips

start your ovens...350:-)
mix together all wet ingredients in a medium bowl until smooth. add the dry ingredients and mix ...I usually use a whisk. once smooth, add the carob chips in the mix.

use a spoon to scoop the dough onto the cookie sheet and mold into cookie shapes. for the cookie tray: put a piece of wax paper down so you won't have to grease the tray and the cookies slide off easily. make sure the wax paper doesn't hang over the side though!

bake for 12-14 minutes.
to check cookies, stick a toothpick in the center of one and if it comes out clean, it's done. if dough is sticking to it, bake a little longer.

enjoy! you are loved.