Pumpkin cookies made with quinoa, a versatile grain loaded with protein, is a great way to start the fall season. These cookies are like mini-pumpkin breads with yummy chocolate chips. Enjoy!
Pumpkin Chocolate Chip Quinoa Cookies
• 250 ml (1 cup) cooked quinoa (1/4 cup dry quinoa plus 1/2 cup of water)
• 250 ml (1 cup) canned or fresh cooked pumpkin puree
• 125 ml (1/2 cup) sugar
• 50 ml (1/4 cup) vegetable oil
• 1 large egg
• 250 ml (1 cup) flour (all purpose white or a gluten-free blend)
• 10 ml (2 tsp) baking powder
• 10 ml (2 tsp) cinnamon
• 2 ml (1/2 tsp) nutmeg
• 2 ml (1/2 tsp) salt
• 5 ml (1 tsp) baking soda
• 5 ml (1 tsp) milk (soy, milk, or almond)
• 5 ml (1 tsp) pure vanilla extract
• 125 ml (1/2 cup) semi-sweet chocolate chips
• Parchment paper or butter to grease cookie sheets
Step 1: Put quinoa and water in a small pan and bring to a boil. Reduce heat to a simmer and continue cooking until the water has evaporated. Let quinoa cool to room temperature.
Step 2: Preheat oven to 180° C (350° F). Cover two cookie sheets with parchment paper or lightly grease the sheets with butter.
Step 3: In an electric mixer bowl, combine the pumpkin, sugar, oil, and egg on low speed.
Step 4: In a small bowl, stir together the flour, baking powder, cinnamon, nutmeg, and salt. Add small amounts of the flour mixture to the pumpkin mixture on low speed until combined (don’t over-beat).
Step 5: In a cup, stir together baking soda and milk until the soda is dissolved; add to mixer and combine.
Step 6: Fold vanilla, chocolate chips, and quinoa into batter with a wooden spoon or rubber spatula.
Step 7: Using a tablespoon, scoop a spoonful of batter onto the cookie sheet, then place another spoonful on top of the first spoonful. Bake 15 minutes until browned lightly and firm. Cool on a wire rack.
Tip: When making pumpkin pies from freshly cooked pumpkins, freeze any leftover pumpkin puree in 250 ml (1 cup) amounts for future use in recipes like this one.
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