Quinoa Pumpkin Cookies

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

In a large mixing bowl, whisk together the dry ingredients:

1 cup 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 xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 1/4 cups organic light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Add in:

1/2 cup Organic Coconut Oil or Spectrum Organic Shortening

Combine until the mixture is a bit crumbly and sandy.

Add in:

1 cup canned pumpkin
1 tablespoon bourbon vanilla extract
1 tablespoon pure maple syrup
1/4 teaspoon lemon juice

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 chips
1/2 cup raisins or currants

Option to add in, if you like:

1/2 cup chopped nuts such as pecans or walnuts

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.

Bake in the center of a preheated oven till golden and firm.

Cool the cookies on a wire rack.

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.

Enjoy!