Ingredients
1½cupwater
¾cupquinoa,raw
1cupall-purpose flour
½cupcoconut sugar,or granulated
¼cupground flax seeds
½cuppureed pumpkin
1tbsppumpkin spice mix
⅛tspsea salt
2tbspoil
1tspvanilla extract
1egg white,(2 tbsp and 1 tsp)
2tbspmaple syrup
½cupwhipped topping,fat free, optional
Preparation
Run the quinoa to a fine mesh strainer, then rinse well.
Add water and quinoa to a saucepan. Cover and bring to a boil.
Reduce the 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.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon baking mat. Set aside.
Add the flour, sugar, ground flax, pumpkin spice mix, and salt to a large bowl.
Measure 1½ cups of the cooked quinoa, then add it to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
Add the pumpkin, oil, vanilla, egg white, and maple syrup to a small bowl, then stir well. Pour the wet mixture in with the dry mixture and stir to combine.
One tablespoon at a time, scoop the mixture onto the prepared baking sheet, leaving a small space between each cookie.
Bake in the oven for about 25 to 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. Allow the cookies to cool for a couple of hours.
Top each cookie with a teaspoon of whipped cream, serve, and enjoy!
