Pumpkin Quinoa Cookies - For Breakfast

Name: Pumpkin Quinoa Cookies - For Breakfast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 237 milliliters sorghum flour or brown rice flour; 1 teaspoon cinnamon; 0 teaspoons ground cloves; 296 milliliters organic light brown sugar; 59 milliliters millet flour; 1 teaspoons nutmeg; 1 Tbsp tapioca starch or potato starch (not potato flour); 237 milliliters Ancient Harvest Quinoa Flakes; 1 teaspoons fine sea salt; 1 teaspoon xanthan gum

You can never have too many dessert recipes, so give Pumpkin Quinoa Cookies - For Breakfast a try. This recipe serves 3. One portion of this dish contains around 9g of protein, 4g of fat, and a total of 732 calories. If you have baking soda, potato starch, cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet.

Instructions

Dry Ingredients:1 cup Ancient Harvest Quinoa Flakes1 cup sorghum flour or brown rice flour1/4 cup millet flour1 tablespoon tapioca starch or potato starch (not potato flour)1 teaspoon xanthan gum1/2 teaspoon fine sea salt1 teaspoon baking soda1 1/4 cups organic light brown sugar1 teaspoon cinnamon1/2 teaspoon nutmeg1/4 teaspoon ground cloves

Ingredients you will need

Xanthan Gum

Ground Clove

Sorghum Flour

Potato Flour

Brown Rice

Millet

Quinoa

Add in:1/2 cup Organic Coconut Oil or Spectrum Organic Shortening

Ingredients you will need

Coconut Oil

Shortening

Combine until the mixture is a bit crumbly and sandy.

Add in:1 cup canned pumpkin1 tablespoon bourbon vanilla extract1 tablespoon pure maple syrup1/4 teaspoon lemon juice

Ingredients you will need

Lemon Juice

Bourbon

Vanilla

Maple Syrup

Beat to combine.Note: I did not need to do this, but-- if the dough is too stiff to handle, add your favorite non-dairy milk, one tablespoon at a time and just enough make a sticky gooey dough.Stir in:1 cup dairy-free dark chocolate chips1/2 cup raisins or currants

Ingredients you will need

Dark Chocolate

Milk Substitute

Currants

Raisins

Dough

Option to add in, if you like:1/2 cup chopped nuts such as pecans or walnuts

Ingredients you will need

Walnuts

Pecans

Nuts

Baking Instructions: Using a soup spoon drop the dough by spoonfuls onto the parchment paper. The dough is sticky, so use moist fingers to help round out and mound the dough; don't flatten them, just shape them a bit.

Ingredients you will need

Dough

Soup

Equipment you will use

Baking Paper

Bake in the center of a preheated oven till golden and firm. This is anywhere from 18 to 25 minutes, depending upon your oven, and whether or not you have added in fruit and nuts, etc.Cool the cookies on a wire rack.

Ingredients you will need

Fruit

Nuts

Equipment you will use

Wire Rack

Oven

Drizzle with my Maple Nutmeg Icing- recipe is here.These cookies were fabulous slightly warm from the oven. The outside of the cookie gets a little bit crisp as it cools and the inside stays tender and slightly chewy.We wrapped and froze extras. They are delicious warmed slightly in the microwave.Makes 22-24 medium cookies.Recipe Source: glutenfreegoddess.blogspot.com

Ingredients you will need

Nutmeg