Sharing with you simple and healthy recipes that are delicious, nutritious and gluten-free...
Playa del Carmen
Pumpkins, pumpkin pie spice, raisins, mulling spices, chilly evenings, falling leaves…oh, I could go on forever. This is a wonderful recipe that will definitely be a part of my holiday baking for years to come. The spices are just right, the texture is perfectly chewy like an old-fashioned oatmeal raisin cookie and it’s gluten-free and vegan! It is also very easy to throw together, you won’t even need your mixer! I adapted this recipe from Giada De Laurentiis.
There is nothing better than a warm holiday cookie…well, except maybe a whole plate full of them!
1 cup quinoa flour
1 1⁄3 cup quinoa flakes
1 1⁄2 Tbsp. pumpkin pie spice
1 tsp. baking soda
1⁄2 tsp. celtic sea salt
3⁄4 cup coconut palm sugar
1⁄2 cup pumpkin puree
6 Tbsp. butter, melted (or coconut oil for vegan option)
1 Tbsp. pure maple syrup
1 tsp. vanilla extract
1⁄2 cup raisins (or you could be naughty and substitute dark chocolate chips here! ;))
Position a rack in the center of the oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.
In a medium bowl combine the quinoa flour, quinoa flakes, pumpkin pie spice, baking soda and salt. Stir to blend well. In a large bowl combine the sugar, pumpkin puree, butter (or oil), syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in raisins (or chocolate chips!).
For each cookie, drop 1 generous tablespoon batter onto the prepared sheet, spacing the mounds about 1 inch apart. (Or use a mini ice cream scoop.) Using moistened fingertips, flatten each to a 2-inch-diameter round.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
Makes 2 dozen cookies.
Did I do that????
Yes, actually I DID do that…I had some leftover Whipped Cream Cheese Frosting in the fridge so I mixed some up with 1⁄2 a tsp. of pumpkin pie spice, dipped one half of the cookie and placed them on parchment paper in the freezer to firm up the frosting…oh my. This was decadent…and the cookies stayed soft and moist right out of the freezer too!
This recipe is shared at:
Gluten-Free Monday, Tempt My Tummy Tuesdays, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Allergy Free Wednesday, Gluten-Free Wednesdays, Gluten Free Fridays, Fight Back Friday, Fill Those Jars Fridays
If I’m going to use frosting on a dessert I generally use a cream cheese based recipe, these are two of my favorites! I like to use maple syrup as my sweetener but you substitute any liquid sweetener of your choice, if you are using a granulated sugar it’s best to use a powdered version.
¾ cup heavy cream
8 ounces cream cheese, softened
¼ cup maple syrup (or your preferred sweetener)
1 Tbsp. vanilla
Whip heavy cream until stiff
In a separate larger bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
With a rubber spatula, gently blend whip cream into cream cheese mixture
Store frosting in an airtight jar in the refrigerator until ready to use
1 stick butter, softened
8 ounces cream cheese, softened
¼ cup maple syrup (or your preferred sweetener)
1 Tbsp. vanilla
In a large bowl, whip cream cheese and butter with a hand mixer until smooth, then blend in maple syrup and vanilla
Store frosting in an airtight jar in the refrigerator until ready to use
Simply Living Healthy 