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Pumpkin Quinoa Cookies with Raisins & Pecans

Pumpkin Quinoa Cookies with Raisins & Pecans

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Prep Time:

10 MIN

Cook time:

25 MIN

Total Time:

35 MIN

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  • 1 cup Organic Quinoa Flakes
  • 1 cup Sorghum Flour
  • 1/4 cup Progressive Harmonized Fermented Vegan Protein® (Unflavoured)
  • 1 tablespoon Organic Tapioca Starch
  • 1 teaspoon Xanthan Gum
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Baking Soda
  • 1 cup Organic Light Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/2 cup Organic Coconut Oil
  • 1 cup Canned Organic Pumpkin
  • 1 tablespoon Bourbon Vanilla Paste (contains no alcohol)
  • 1 tablespoon Pure Maple Syrup
  • 1/4 teaspoon Lemon Juice
  • 1 cup Organic Raisins
  • 1/2 cup Pecans, chopped


      1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the dry ingredients, except for the raisins and pecans.

      2. Add in Progressive® Organics Coconut Oil and combine until the mixture is a bit crumbly and sandy. Beat in pumpkin, vanilla, maple syrup and lemon juice.

        Note: If the dough is too stiff to handle, add your favourite non-dairy milk, one tablespoon at a time, until the dough is sticky enough.


      3. Stir in the raisins and chopped pecans. Using a small ice cream scoop, scoop cookie dough onto the prepared baking tray.

      4. Bake in centre of oven for 18–25 minutes, until cookies are golden and firm. Cool the cookies on a wire rack. Serve with a beverage or on their own. Enjoy!


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