Pumpkin Chocolate Chip Quinoa Cookies

BY Cat Rooney TIMEOctober 21, 2014 PRINT

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.

Follow Cat’s recipes and articles on Twitter @RecipeGirl007

Cat Rooney
Cat Rooney is a photographer based in the Midwest. She has been telling stories through digital images as a food, stock, and assignment photojournalist for Epoch Times since 2006. Her experience as a food photographer had a natural expansion into recipe developer in 2012, thus her Twitter handle @RecipeGirl007.
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