Easy Pumpkin Spice Quinoa Cookies
I was testing recipes a couple of weeks ago and figured out that oats could be replaced with cooked quinoa in just about any oat-based cookie recipe. Since then, I’ve gone a little cookie crazy. I’ve made these Quinoa Carrot Cake Breakfast Cookies, Quinoa Zucchini Chocolate Chip Breakfast Cookies, and Quinoa Banana Bread Bread Breakfast Cookies. They’re just SO good!
And now…these Pumpkin Spice Quinoa Cookies!
I just returned from a fabulous weekend in Park City, Utah for the Better Blog Retreat and asked Leanne to guest post in my absence. Please welcome today’s guest poster and Holistic Nutritionist, Leanne Vogel of Healthful Pursuit.
Pumpkin Quinoa Cookie Alternatives:
- To make these quinoa cookies gluten-free, use gluten-free all-purpose flour like this.
- Coconut sugar could likely be replaced with any other type of sugar that you have on hand.
- Grape seed oil works well for this recipe, but any oil will do the trick!
- To make these quinoa cookies dairy-free, you could use coconut cream for the topping instead of whipped cream.
Leanne Vogel is a holistic nutritionist and the girl behind the healthy living blog, Healthful Pursuit.
Whether you’re looking to live a healthy, guilt-free life, are
sensitive to dairy, gluten, soy, or grains, Leanne’s fun and simple
recipes are a great resource for everyone!
Pumpkin Spice Quinoa Breakfast Cookies
- 1 1/2 cup water
- 3/4 cup quinoa, raw
- 1 cup all-purpose flour
- 1/2 cup coconut sugar, or sub with granulated
- 1/4 cup ground flax seeds
- 1/2 cup pureed pumpkin
- 1 tbsp Pumpkin Spice Mix
- 1/8 tsp sea salt
- 2 tbsp oil
- 1 tsp vanilla extract
- 1 egg white, (2 tbsp + 1 tsp)
- 2 tbsp maple syrup
- 1/2 cup fat free whipped topping, Optional
- Add quinoa to a fine mesh stainer and rinse well before using in this recipe.
- Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
- Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
- Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
- Add pumpkin, oil, vanilla, egg white and maple syrup to a small bowl and stir well. Pour the wet mixture in with the dry mixture and stir to combine.
- One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
- Bake in the preheated oven for 25-30 minutes, until cooked through and golden.
- Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer your cookies will become. Leave them be and they will transform!
- When ready to serve, top each with a teaspoon of whipped cream if desired. Cookies can be stored in the fridge for up to 2 weeks.