Quinoa Flour Pumpkin Cookies

Ingredients:

• 1 ¾ cups gluten-free flour blend (Bob’s Red Mill 1 to 1 mix)
• ½ cup toasted** 1000 Springs Mill quinoa flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice*
• ½ cup firmly packed brown sugar
• ½ cup granulated sugar
• 1/2 cup butter, softened
• 1/2 cup mashed cooked pumpkin
• 1 egg
• 1 teaspoon gluten-free vanilla
• 1 cup white or semi-sweet chocolate chips (optional)

Instructions:

1. Whisk together flour blend, quinoa flour, baking soda, pumpkin pie spice, baking powder, baking soda and salt in bowl.
2. Combine sugars and butter in large bowl; beat at medium speed until creamy. Add pumpkin, egg and vanilla; beat until well mixed. Beat in flour mixture at low speed until well mixed. Stir in chips, if using. Chill for at least 1 hour or longer.
3. Preheat oven to 350oDrop batter by rounded teaspoons 2” apart onto parchment paper covered cookie sheets. Bake 8-10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.

*Alternately use:

¼ teaspoon cloves

½ teaspoon ground ginger

1 teaspoon cinnamon

**Toast on baking sheet at 400o for 10 minutes, stirring once. Cool.