Ingredients:

  • 1 ½ cups All-Purpose Flour, spooned and leveled
  • 1 cup Cooked Quinoa, cooled and fluffed
  • 1 teaspoon Baking Soda
  • 1 ½ teaspoons Ground Cinnamon
  • ¾ teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Fine Sea Salt
  • ½ cup Unsalted Butter, softened
  • ¾ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • ½ cup Pumpkin Purée (not pie filling)
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
  4. Beat in the eggs one at a time until fully incorporated. Mix in the pumpkin purée and vanilla extract until just combined. Scrape down the sides of the bowl.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the cooled, cooked quinoa using a rubber spatula until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown, but the centres still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.