Gluten-Free Pumpkin Quinoa Cookies

A slice of cookie heaven for any gluten-free sweet tooth.

Calling all cookie lovers, gluten-free or not. I have just died and gone to cookie heaven. The most tender, gooey, chocolatey, moist heaven there could possibly be. A heaven made up of clouds of gluten-free goodness and mounds of soft, pillowy quinoa. An amazing place I have to say.

And so my dear, let me share this slice of heaven with you and maybe you will understand just what I'm talking about.

Cookies.

Yes, cookies. No heaven could be complete without them. In my gluten-free paradise, or anyone else's as far as I'm concerned.

Cookies are that perfect dessert. They're not sweet like candy. They're not cold like ice cream. They're warm, oozy, and cakey. Perfection.

Gluten-free Pumpkin Quinoa Chocolate Chip Cookies

A gluten-free cookie packed with pumpkin and chocolate
with just a touch of cinnamon.

This recipe is no exception. These divine little pumpkin morsels are the reason I am currently swimming in cookie heaven. And boy I'm loving every minute of this.

I do have to admit, while I am enjoying sunbathing in the goodness of these cookies, I am treading into uncharted waters in the world of quinoa. Quinoa flakes. A baking revelation. They add a subtle nuttiness that you don't normally experience in baked goods. Unlike a flour, the flakes add texture and body to the smoothness of the pumpkin. Similar to oats but with the uniqueness that quinoa always brings to the table.

These sweet slices of heaven will satisfy any gluten-free cookie lover's desires.

Pecans make these pumpkin quinoa chocolate chip cookies even nuttier.

Based off a recipe from the gluten-free dessert queen herself, Karina Allrich, my spin gives it a crunchier texture and nuttier flavor. I halved many of her ingredients because there are only two of us in this house.

Ingredients:

• 1/2 cup Quinoa Flakes
• 1/2 buckwheat flour
• 1/8 cup millet flour
• 1 tsp tapioca starch
• 1/2 tsp xanthan gum
• 1/4 tsp fine sea salt
• 1/2 tsp baking soda
• 3/4 cups brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 cup semi-melted vegan, soy-free 'butter'
• 1/2 cup canned pumpkin
• 2 tsp amber agave nectar
• 1/4 tsp lemon
• 1 tsp almond milk
• 1/4 cup chopped pecans (optional)
• 1/4 cup dairy-free, vegan chocolate chips

Pumpkin pie spices in a cookie. Yum.

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

Quick note: Parchment paper is a gluten-free baking essential. Keep it on hand 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.

Whisk all your dry ingredients in a medium bowl. Add the semi-melted butter and whisk until it is combined and you have a crumbly, almost gritty texture.

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

Stir in the chopped almonds and chocolate chips.

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.

Bake in the center of the oven until they are golden brown but still tender to the touch.

Makes 16 little cookies

Milk and cookies. The perfect pairing for a perfect cookie.

Now kick back and enjoy your hard work. Dip, dunk, slurp and relish in gluten-free cookie heaven with me.