Pumpkin Cookies Recipe

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper:

In a large mixing bowl, whisk together the dry ingredients:

1 cup Quinoa Flakes
1 cup sorghum flour (or fine brown rice flour if you cannot find sorghum)
1/4 cup millet flour
1 tablespoon tapioca starch or potato starch (not potato flour!)
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 1/4 cups organic light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Add in:
1/2 cup Organic Coconut Oil or Spectrum Organic Shortening

Combine until the mixture is a bit crumbly and sandy.

Add in:
1 cup canned pumpkin
1 tablespoon bourbon vanilla extract
1 tablespoon pure maple syrup
1/4 teaspoon light tasting vinegar or lemon juice

If the dough is too stiff to handle, add your favorite rice or hemp or nut milk, one tablespoon at a time and just enough make a sticky gooey dough.

Stir in:

1 cup dairy-free dark chocolate chips
1/2 cup raisins or currants

Option to add in, if you like:
1/2 cup chopped nuts such as pecans or walnuts (I made ours nut-free)

Using a soup spoon drop the dough by spoonfuls onto the parchment paper. The dough is sticky, so use moist fingers to help round out and mound the dough; don't flatten them, just shape them a bit. Bake in the center of a preheated oven till golden and firm. Cool the cookies on a wire rack. Drizzle with my Maple Icing. You can freeze extras and they can be warmed in regular or microwave oven.  Makes approximately  24 medium cookies.