*This recipe was developed entirely from scratch. I know, I'm still impressed. (OK, they probably could have been better, so I'll continue working on them!)
*This recipe was developed specifically for a gluten-free, dairy-free, vegan & corn-free audience.
*I aimed for a cookie that would travel well, knowing it would be mailed to NY & IL.
Recipe By: Julie Mason
1 3/4 cup FG AP Flour
3/4 cup Quinoa Flour*
1 teaspoon Sea Salt
1 teaspoon Pumpkin Pie Spice
1/2 cup All-Natural Peanut Butter**
1 teaspoon Baking Soda
1 15-oz can of Pumpkin
1 teaspoon All-Natural Vanilla
2 teaspoons Brown Sugar
1/4 cup Chocolate Chips (soy-free, dairy-free, corn-free)
*Quinoa Flour is extremely nutty and to some, an acquired taste. You can always sub in almond flour or use all AP flour if you'd like to play down the nuttiness.
**I make my peanut butter from scratch buy simply blending some peanuts in the Vitamix. No need for added oils, salt, sugar, etc.
Preheat oven to 350 degrees. Whisk together dry ingredients. In a separate bowl, combine wet ingredients. Mix wet and dry ingredients together in a standing mixer bowl. (I use my KitchenAid!) With the paddle attachment, mix on low and gradually increase the speed until mixed well. Dropped onto cookie sheets in small balls. Bake for 10 minutes and then press down with a fork. (I would skip this part if I wasn't sending them; it made them more compact and easily shippable!) Bake for an additional 10 minutes. Let cool and enjoy!