*1 cup pumpkin puree, fresh or canned (not the pie filling)
*2 eggs, lightly beaten
*1/8 cup honey
*1 1/2 cups quinoa flour + 1 1/2 tsp. xanthan gum
*1 tsp baking soda
*1 tsp cinnamon
*1/2 tsp ground cloves
*3 cups rolled oats
*1/2 cup carob chips, unsweetened

Heat oven to 350F.

In a small bowl, combine pumpkin, eggs and honey. In a large bowl, whisk together quinoa flour, xanthan gum & baking soda, cinnamon and ground cloves. Stir in carob chips and rolled oats. Make a well in the dry mix and pour in the pumpkin goo. Stir until all ingredients are well mixed.

Using an oil mister, lightly spray a cookie sheets with olive oil, then dust with flour. Drop small spoonfuls onto the cookie sheet. Using the bottom of a drinking glass dipped in water, flatten each cookie.

Bake for 15 - 20 minutes.

For softer cookies:
Remove from oven and let cool slightly. Move to wire rack and cool completely.

For crunchier cookies:
Turn oven off and allow cookies to cool in oven over night

Mom usually drops about half of the batter onto cookie sheets for us, THEN she adds a 1/2 cup of brown sugar to the mix and makes cookies for her and Daddy too!
(c) Kolchak's Kitchen 2010