Pumpkin Spice Cookies

Ingredients:
* 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

Directions:
1. Whisk together the flaxseed meal, psyllium husks, and pumpkin puree in a small bowl and set aside.
2. In a medium sized bowl, whisk the quinoa flakes, flours, starch, and spices. Set aside.
3. 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.
4. 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.

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