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::fall favorites:: Quinoa Pumpkin Cookies

I’m trying not to bake as much as I did in the past year. I’m nearly back to pre-baby weight, and a batch of cookies a day is not going to help that. But when you have a craving for something sweet…you just do. Trying to avoid just making a batch of chocolate cup cookies, I decided I could healthy up these cookies a bit by using the Butternut Squash on my counter. Then I decided I wanted more instant satisfaction, so I used a can of pumpkin in the pantry. I’m sure fresh would turn out even better. Adding to the attempted healthiness, I ground up some quinoa in my coffee grinder (which has yet to be used for coffee), and replaced almost half of the flour I would need.

These were amazing. So amazing that I couldn’t take any pictures. I grabbed a photo of the last 4 or 5 before gobbling them up. Oh…the recipe made 5 dozen…and no..I did not share. They bake to the consistency of cupcakes. They were so moist that I couldn’t put them in a container. You know how an uniced cupcake gets when you trap it in a container? Yeah, like that.

What You Need
Step One
1 stick of butter (softened)
2 eggs
Step Two
3/4 cup packed brown sugar
3/4 cup granulated sugar
15oz can pumpkin puree or ~1.5 cups pureed  cooked pumpkin
Step Three
1 cup quinoa flour (put one cup of quinoa in a coffee grinder)
1 1/2 cups all purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1 tsp cinnamon
Optional
1 cup chopped walnuts
12oz bag of chocolate chips

Start with taking out your step one ingredients and letting them come to room temp. Then sift together all step three ingredients and set aside.

In a large bowl, whip butter and sugars until creamy. Add eggs and then pumpkin. Once all your wet ingredients are combined, slowly add the sifted together dry ingredients. Lastly, add in walnuts and chips.

Drop cookies only parchment lined sheets and bake at 375 for 9-11 minutes. Enjoy.

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