Pumpkin Pecan Cookies

A friend offered me a recipe for her family’s favorite pumpkin cookies using more traditional ingredients and it seemed the perfect oppportunity to try out the sprouted quinoa flour I had recently made and was so anxious to try out.  Before I go on, I know there are many people who will stop right here, because making your own flour sounds a little over the top.  To keep you here for at least a few more minutes, I’ll say that I suspect any flour you generally use and like will work just as well here as anywhere… I haven’t tested that theory, so if you try another flour, please let me know!

BUT, if you have a good blender, Vitamix, grain mill, coffee grinder, or Magic Bullet, give it a try!  Let me tell you that sprouted quinoa flour smells divine and is easy to make and, of course, quite healthy as far as flours go.  It is completely different than regular quinoa flour and I think it will be great in many recipes to come.

These cookies are lightly sweetened and won the approval of all of the little and big tasters in my house, plus a few guests.  The number of cookies will, of course, depend on the size of cookies, but this will make 2-3 trays of cookies.  You can choose to roll them out and make shapes, as we did.  Or, you can roll them in your hands and press with a fork or a whole pecan, as we also did:)

  • 1/2 cup softened unrefined coconut oil
  • 2 eggs
  • 1 cup pumpkin
  • 1/2 cup maple syrup
  • 1/4- 1/3 cup coconut sugar (or other granulated sugar), plus more to decorate
  • 2 1/2 cups sprouted quinoa flour*, or flour of choice
  • 1/4 cup ground flax or chia seeds, optional (helpful if rolling dough)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • .5 teaspoon salt
  • 1/2 cup pecans, chopped

Preheat the oven to 400 degrees.  Oil 2 cookie sheets.  Blend, beat, or whisk together the wet ingredients.  In a separate bowl, whisk together the dry ingredients.  Combine the wet and the try.  If rolling and shaping, place the bowl of dough in the refrigerator for about 15 minutes to firm up, then roll out and shape with cookie cutters or a knife.  Otherwise, roll the dough into walnut-sized balls, then flatten with a fork or by pressing a pecan into the middle.  If desired, sprinkle with coconut sugar.  Bake for about 8-12 minutes, or until lightly browned.  Enjoy!

* To make sprouted quinoa flour, soak quinoa overnight.  I haven’t measured the yield per cup yet, but starting with 2 cups of quinoa should yield enough flour for the recipe.  That said, if you are making it, you might as well make a bunch.  Pour the quinoa into a relatively fine mesh strainer and rinse until the water no longer looks soapy.  Set the strainer aside until the quinoa begins to sprout, 4-12 hours, depending on your timing and how long you like the sprouts.  Spread the sprouted quinoa on a baking tray, or trays, and place in the oven at the lowest setting, which is 300 degrees for me.  Allow to dry out, stirring occasionally.  Don’t worry if it browns a bit, this gives it a yummy toasted flavor.  Grind in blender, coffee grinder, or whatever you have.  If necessary, sift it in a sifter or through the strainer.

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