Gluten-Free Pumpkin Quinoa Cookies

1. 1

   Preheat the oven to 350 degrees F and line your baking sheet with parchment paper.*

2. 2

   Whisk all your dry ingredients (all the way down to the ground cloves on the above list) in a medium bowl. Add the semi-melted butter and whisk until it is combined and you have a crumbly, almost gritty texture.

3. 3

   Add the remaining wet ingredients (pumpkin, agave, lemon juice and milk) to your mixture and beat until smooth. The consistency should be smooth, but sticky and still holding together. Not runny at all. If you feel it's too dry, add a bit more almond milk (little by little).

4. 4

   Stir in the chopped nuts and chocolate chips.

5. 5

   Wet your hands (so the dough doesn't stick when you roll them) and spoon little balls of the cookie dough into your hands. Roll them into little balls and place them onto the parchment paper.

6. 6

   Bake in the center of the oven until they are golden brown but still tender to the touch (roughly 10 - 12 minutes).

7. 7

   *Quick note: Parchment paper is a gluten-free baking essential. Keep it on hand for all GF cooking as the gooey consistency of most gluten-free dough often causes it to stick to the pan. Cooking spray and oil don't always cut it.

* Per serving · 4 servings · Values may vary.