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!
