This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo firstname.lastname@example.org with numerous contributions by others.
The Allergy Gourmet by Carol Rudoff
1/2 cup margerine, softened (can use less)
1/4 cup sugar (can use less)
1/4 cup brown sugar
Substitute for 1 egg (I used E-ner-G egg replacer)
1/2 cup cooked pumpkin
1 tsp. vanilla
1 cup barley flour (I used 1/2 oat + 1/2 rye flours, but others should work.)
(If you use wheat flour, try low gluten flour such as cake flour.)
1-1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1/2 cup raisins (optional)
Cream margerine and sugars. Add egg substitute, pumpkin, and vanilla;
beat in well. Stir in remaining ingredients until well-blended.
Drop by teaspoonful, about 1 inch apart on greased cookie sheet.
These do not spread, so you may want to flatten slightly. It probably
doesn't matter, other than aesthetically.
Bake 350 (F) for 15 to 18 minutes or until center is set. (These
will still look wet in the middle; just make sure they are
set.) Makes 40 cookies or so.