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Pumpkin Quinoa Cookies

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  • Ready in: 35 minutes
  • Serves: 12
  • Complexity: very easy
  • kcal: per serving: 26
Pumpkin Quinoa Cookies

Ingredients

  • 1 cup of Quinoa flakes
  • 1 cup sorghum flour or brown rice flour
  • 1/4 cup millet flour
  • 1 tablespoon tapioca starch or potato starch (not potato flour)
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 1/4 cups light brown sugar
  • 1 teaspoon cinnamon***
  • 1/2 teaspoon nutmeg***
  • 1/4 teaspoon ground cloves***
  • 1 cup canned pumpkin
  • 1 tablespoon bourbon vanilla extract
  • 1 tablespoon pure maple syrup
  • 1/2 cup raisins or currants

Directions

  1. Preheat the oven to 350 degrees

  2. Combine the first eleven ingredients together.

  3. Add the coconut oil, pumpkin, vanilla, and maple syrup; stir until sticky and well combined. If the mixture is still too dry, add a tablespoon of dairy or dairy free liquid.

  4. Using a tablespoon, lay even cookies on parchment paper.

  5. Bake in the center of your preheated oven until golden and firm.

  6. Cool the cookies on a wire rack.

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