Pumpkin Spice Quinoa Cookies

These tasty morsels of old fashioned cookie goodness freeze quite well, so hide a few on baking day and freeze for later. It's always nice to have a surprise treat on hand for unexpected guests. Or breakfast!

Pumpkin Spice Quinoa Cookies


Dry Ingredients

1 cup dry Ancient Harvest 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 gelatin or xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 1/4 cups organic light brown sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Wet Ingredients

1/2 cup Organic Coconut Oil or Spectrum Organic Shortening
1 cup canned pumpkin
1 tablespoon bourbon vanilla extract
1 tablespoon pure maple syrup
1/4 teaspoon lemon juice

Add-Ins (Mix and match options)

1 cup dairy-free dark chocolate chips
1/2 cup raisins or currants
1/2 cup chopped pecans or walnuts


1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the dry ingredients.

3. Add in the coconut oil or shortening. Combine until the mixture is a bit crumbly and sandy.

4. Add in the remaining wet ingredients and beat to form the dough.

5. Add the chocolate chips, dried fruit or nuts.

6. Using a 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 out, just shape them a bit.

7. 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.

8. Cool the cookies on a wire rack.

9. Drizzle cooled cookies with icing, if desired.

10. Store in an airtight container.

Additional Info:


If you find the dough too stiff to handle, add your favorite non-dairy milk, one tablespoon at a time and just enough make a sticky-soft dough.

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 briefly in the microwave.

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