Pumpkin Spice Waffle Cookies
1 1/2 tablespoons flaxseed meal
1 1/2 teaspoons whole psyllium husks
1/3 cup unsweetened pumpkin puree
3/4 cup quinoa flakes
1/8 cup teff flour
1/8 cup coconut flour
1/8 cup potato starch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup coconut palm sugar
1/4 cup shortening (pretty sure you could sub butter/Earth Balance/coconut oil, but haven't tried it)
1/2 teaspoon vanilla extract
- Whisk together the flaxseed meal, psyllium husks, and pumpkin puree in a small bowl and set aside.
- In a medium sized bowl, whisk the quinoa flakes, flours, starch, and spices. Set aside.
- In a large bowl, beat the sugar, shortening and vanilla. Beat in the pumpkin mix, then gradually beat in the dry ingredients until completely mixed.
- Turn your waffle iron to the highest setting, spray with oil to prevent sticking, then drop batter onto iron by the tablespoon full (one cookie per waffle segment). I find it's helpful to let the cookies bake about 30 seconds longer than when the iron says it's done. Put the cookies on a cooling rack and serve warm or keep in an airtight container at room temperature.
Makes about 20 cookies.
Find the original recipe at The Daily Dietribe.