Yield: 16
Gluten Free Pumpkin Quinoa Cookie with White Chocolate Cream Cheese Filling
Prep Time
20 minutes
Cook Time
14 minutes
Total Time
34 minutes
Ingredients
- For the Cookies:
- 1/2 cup pure pumpkin puree
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup gluten-free all purpose flour
- 1 & 1/2 cups of cooked quinoa
- 1/4 cup sugar
- 1/4 cup packed dark brown sugar
- 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 & 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- For the White Chocolate Cream Cheese Filling:
- 4 oz. half package of cream cheese, softened
- 1/8 cup butter, softened
- 3 oz. 3 squares white chocolate, chopped, melted and then cooled slightly
- 1/2 tsp. vanilla
- 1 cup icing sugar
Instructions
- Directions:
- For the Cookies:
- Preheat oven to 350 F and line one cookie sheet with parchment paper and set aside.
- In a medium-sized bowl, add pure pumpkin puree, eggs and vanilla.
- Whisk together until smooth.
- In another small bowl, add gluten-free flour, cooked quinoa, both sugars, baking powder, baking soda, salt, cinnamon, nutmeg and ground cloves.
- Mix well until well combined.
- Add dry ingredients to the wet ingredients and stir to combine.
- Using a small cookie scoop, place balls of dough on prepared cookie sheet and lightly flatten with the back of a fork.
- Bake for 14 minutes.
- Remove from oven and let cool completely on cookies sheet and then transfer to an airtight container.
- For the White Chocolate Cream Cheese Filling:
- In a stand mixer with the whisk attachment, add cream cheese, butter, melted and cooled white chocolate and vanilla and mix on medium speed until light and fluffy.
- On low speed, slowly add the icing sugar until you reach desired consistency.
- Spread filling on one cookie and sandwich another cookie on top.
- Repeat with remaining cookies.
- Enjoy!