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Recipe

Pumpkin Quinoa Cookies with Raisins & Pecans

January 14, 2014
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  • Protein_Pumpkin_Quinoa_Cookies_with_Raisins__Pecans-11 cup Organic Quinoa Flakes
  • 1 cup Sorghum Flour
  • 1/4 cup Progressive Harmonized Vegan Protein® (Unflavoured)
  • 1 tablespoon Organic Tapioca Starch
  • 1 teaspoon Xanthan Gum
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Baking Soda
  • 1 cup Organic Light Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/2 cup Progressive® Organics Coconut Oil
  • 1 cup Canned Organic Pumpkin
  • 1 tablespoon Bourbon Vanilla Paste (contains no alcohol)
  • 1 tablespoon Pure Maple Syrup
  • 1/4 teaspoon Lemon Juice
  • 1 cup Organic Raisins
  • 1/2 cup Pecans, chopped

Preheat the oven to 350ºF. Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the dry ingredients, except for the raisins and pecans.

Add in Progressive® Organics Coconut Oil and combine until the mixture is a bit crumbly and sandy. Beat in pumpkin, vanilla, maple syrup and lemon juice.

Note: If the dough is too stiff to handle, add your favourite non-dairy milk, one tablespoon at a time, until the dough is sticky enough.

Stir in the raisins and chopped pecans. Using a small ice cream scoop, scoop cookie dough onto the prepared baking tray.

Bake in centre of oven for 18–25 minutes, until cookies are golden and firm. Cool the cookies on a wire rack. Serve with a beverage or on their own. Enjoy!

MAKES APPROX. 48 COOKIES WITH A SMALL COOKIE SCOOP.

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