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.
They aren't overly sweetThese 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
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
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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