Pumpkin Quinoa Oatmeal Cookies

Ingredients:

• 1.5 cups premium flour
• 1.5 tsp ground cinnamon
• 1 and 1/4 teaspoons baking powder
• 1 teaspoon of salt
• 165 g unsalted butter at room temperature
• 1 and 1/4 cups light brown sugar
• 1 large egg at room temperature
• 1 can (425 g) plain pumpkin puree
• 2 tsp vanilla extract
• 2.5 cups oatmeal
• 1 cup salted roasted pumpkin seeds, peeled
• 1 cup dried cranberries
• 3/4 cup quinoa (uncooked)

Preparation:

1. Preheat oven to 350°F (175°C). Lightly spray 2 baking sheets with cooking spray.
2. In a medium bowl, combine the flour, cinnamon, baking powder, and salt. In a large bowl, beat the butter and brown sugar with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg, pumpkin puree, and vanilla extract, scraping down the sides of the bowl occasionally, until smooth. Reduce mixer speed to low; add the flour mixture and mix until smooth. Add the oats, pumpkin seeds, cranberries, and quinoa and mix on low speed until smooth.
3. Scoop out 3 tablespoons of dough balls and place them 2 inches apart on baking sheets. Spray the bottom of a glass with cooking spray and gently flatten the cookies to a thickness of 1 cm (approximately 2.5 inches in diameter).
4. Bake until the cookies are dry on top and crisp around the edges, 14-16 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.