Gluten-Free Pumpkin Quinoa Cookies Recipe

Name: Gluten-Free Pumpkin Quinoa Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Ancient Harvest Quinoa Flakes; 1/2 cups Buckwheat Flour; 1/8 cups Millet Flour; 1 teaspoon Tapioca Starch; 1/2 teaspoons Xanthan Gum; 1/2 teaspoons Baking Soda; 1/4 teaspoons Fine Sea Salt; 3/4 cups Organic Brown Sugar; 1 teaspoon Cinnamon; 1/4 teaspoons Nutmeg; 1/4 teaspoons Ground Cloves; 1/4 cups Semi-melted Vegan, Soy-free Buttery Spread; 1/2 cups Canned Pumpkin; 2 teaspoons Amber Agave Nectar; 1/4 teaspoons Lemon Juice; 1 teaspoon Unsweetened Almond Milk; 1/4 cups Chopped Pecans; 1/4 cups Vegan Chocolate Chips

Servings: persons

1/2 cups Ancient Harvest Quinoa Flakes
1/2 cups Buckwheat Flour
1/8 cups Millet Flour
1 teaspoon Tapioca Starch
1/2 teaspoons Xanthan Gum
1/2 teaspoons Baking Soda
1/4 teaspoons Fine Sea Salt
3/4 cups Organic Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoons Nutmeg
1/4 teaspoons Ground Cloves
1/4 cups Semi-melted Vegan, Soy-free Buttery Spread
1/2 cups Canned Pumpkin
2 teaspoons Amber Agave Nectar
1/4 teaspoons Lemon Juice
1 teaspoon Unsweetened Almond Milk
1/4 cups Chopped Pecans
1/4 cups Vegan Chocolate Chips

1
Preheat the oven to 350 degrees F and line your baking sheet with parchment paper.*
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
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
Stir in the chopped nuts and chocolate chips.
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
Bake in the center of the oven until they are golden brown but still tender to the touch (roughly 10 - 12 minutes).
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.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cups Ancient Harvest Quinoa Flakes, 1/2 cups Buckwheat Flour, 1/8 cups Millet Flour, 1 teaspoon Tapioca Starch, and more.

Yes, Gluten-Free Pumpkin Quinoa Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Pumpkin Quinoa Cookies

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