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Monday, October 3, 2016

Pumpkin Quinoa Cookies

Softly spiced and tender Pumpkin Quinoa Cookies, made without any gluten, eggs, dairy, or refined sugar. These cookies prove that you CAN have your cookies, and eat them too!

Pumpkin Quinoa Cookies

Taste good, and good for you.

These good-for-you cookies are a delicious Fall treat, without all the gluten and refined sugar you normally find in cookies. They make the perfect snack or post workout bite, that will give you that little energy boost to keep you going.

I eat a lot of quinoa, It's a great addition to a Flexitarian diet. While I do eat meat occasionally, it's not something I eat often. So to get that protein boost one would normally get from meat, I use quinoa instead. It's naturally gluten free, and isn't considered a grain, but a seed, so it's good for those on a grain free diet. And as I experiment with this versatile food, I'm finding it can make all kinds of yummy recipes, like these awesome cookies.


Soft Pumpkin Quinoa Cookies

They aren't overly sweet

These cookies have just the right amount of sweetness in our opinion. My husband and I eat very little sugar anymore, and if we do, it's unrefined sugar such as raw honey, or maple syrup. I do use organic cane sugar for my husband's sweet tea still, but try my best to only use unrefined sugar in everything else. So with that being said, it doesn't take much for my husband and I to get our sugar fix when it comes to desserts. If you're used to eating sugar on a more regular basis though, you'll probably want to add some chocolate chips to the mix.

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Pumpkin Quinoa Cookies


Ingredients

1 cup canned pumpkin (not pumpkin pie filling)
1/4 cup honey (For a yummy flavor variation, use molasses instead of honey)
3 tablespoons pure olive oil
1/2 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 cup quinoa flour

Directions

Preheat oven to 375 degrees F.
In a mixing bowl beat together the pumpkin, honey, olive oil, vanilla, baking soda, cinnamon, and pumpkin pie spice.
Add the quinoa flour to the pumpkin mixture, and stir with a spoon until well combined. Mixture will be thick.
Scoop out the dough by heaping tablespoon, and roll into balls with clean hands.
Place on a parchment paper lined baking sheet, and flatten slightly. These cookies spread very little, so you don't have to be to worried about how much space you have between them.
Bake for 8 minutes, then remove from oven and set baking sheet on a rack. Leave the cookies on the baking sheet until completely cool.
They will firm up slightly as they cool, but still have a soft texture.

Note: *Add 1/3 cup dried cranberries or chocolate chips if desired. (Be sure to use Enjoy Life chocolate chips, to keep these cookies gluten, refined sugar, and dairy free). Or, melt a few of the chocolate chips and drizzle them over the cookies as a glaze. Allow the chocolate to cool and set before serving.

Makes 16 - 18 cookies

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12 comments:

  1. Hi April, These cookies look delicious! Nice that they are so healthy as well! Thanks for sharing the recipe! Blessings, Janet

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  2. I'm always looking for healthy snack that I can make at home. These cookies are going on my must try recipe list. The recipe sounds fantastic.

    Susanne

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  3. These look wonderful! Like you I've grown to love quinoa, pumpkin is one of my very favorite flavors and these are vegan...what's not to love????

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  4. Wow! I love quinoa, but I have never baked with it. What a great idea. I love the combination of pumpkin.

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    1. I love when I can make a dessert healthy. :)

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  5. These cookies are something I could really sink my teeth in! I love the use of quinoa and the fact that you use less sugar. We are eating more clean and real food and this recipe would fit in.

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    1. I hope you get a chance to try them. :)

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  6. Thanks so much for sharing your awesome Pumpkin Quinoa Cookies with us April! Hope you will come back to see us at Full Plate Thursday real soon and have a great week!
    Miz Helen

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