Low-Fat Pumpkin Quinoa Cookies
If you have about 30 minutes to spend in the kitchen, Low-Fat Pumpkin Quinoa Cookies might be an excellent gluten free, dairy free, and lacto ovo vegetarian recipe to try. For 19 cents per serving, you get a hor d'oeuvre that serves 36. One serving contains 67 calories, 1g of protein, and 2g of fat. 273 people have tried and liked this recipe. Head to the store and pick up liquid honey, pumpkin puree, canolan oil, and a few other things to make it today. It is brought to you by Simple Nourished Living. Overall, this recipe earns an improvable spoonacular score of 7%. Users who liked this recipe also liked Low Fat Pumpkin Oatmeal Cookies, Low Fat Pumpkin Spiced Chocolate Chip Cookies, and Low Fat Hearty Pumpkin Oatmeal Cranberry Cookies.
Servings: 36
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup canola oil
1 cup dried cranberries or raisins
2 large eggs, at room temperature
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
¾ cup packed light brown sugar
¼ cup dark molasses or liquid honey
¾ cup pumpkin puree
1-1/3 cups quinoa flour
½ teaspoon fine sea salt
Equipment:
baking paper
baking sheet
whisk
bowl
oven
wire rack
frying pan
Cooking instruction summary:
Position an oven rack in the middle of the oven. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.In a large bowl, whisk together the quinoa flour, baking powder, cinnamon, ginger, baking soda, salt and nutmeg.In a medium bowl whisk together the brown sugar, eggs, pumpkin, oil and molasses until well blended.Add the pumpkin mixture to the flour mixture and stir until just blended. Gently stir in the dried cranberries.Drop the dough by tablespoonfuls onto the prepared baking sheet, spacing them 2 inches apart.Bake in the preheated oven for 10 to 12 minutes or until the cookies are just set in the center.Remove from the oven and let cool on pan on a wire rack for 10 minutes, then transfer the cookies to the wire rack to cool completely.Repeat steps 4 and 5 (being sure to use cool baking sheets) with the remaining cookie dough.
Step by step:
1. Position an oven rack in the middle of the oven. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.In a large bowl, whisk together the quinoa flour, baking powder, cinnamon, ginger, baking soda, salt and nutmeg.In a medium bowl whisk together the brown sugar, eggs, pumpkin, oil and molasses until well blended.
2. Add the pumpkin mixture to the flour mixture and stir until just blended. Gently stir in the dried cranberries.Drop the dough by tablespoonfuls onto the prepared baking sheet, spacing them 2 inches apart.
3. Bake in the preheated oven for 10 to 12 minutes or until the cookies are just set in the center.
4. Remove from the oven and let cool on pan on a wire rack for 10 minutes, then transfer the cookies to the wire rack to cool completely.Repeat steps 4 and 5 (being sure to use cool baking sheets) with the remaining cookie dough.
Nutrition Information:
covered percent of daily need
