1 Cup Earth Balance or other vegan butter
2 cups packed light brown sugar
1 ½ cups granulated sugar
2 flax "eggs" (made by combining 2 TB ground flax seeds with 6 TB warm water)
1 ½ cups quinoa flakes
2 ½ cups gluten free flour (consisting of 1 part tapioca flour, 2 parts potato starch flour and 6 parts white rice flour)
1 heaping teaspoon of xanthan gum
2 tsp salt
½ tsp baking soda
2 tsp baking powder
3 tsp pumpkin spice blend
2 cups canned solid pack pumpkin (not pumpkin pie filling)
2 cups dairy-free/vegan chocolate chips
Preheat oven to 375 degrees. Sift together flour, salt, baking soda, baking powder, xanthan gum, and spices. Set dry ingredients aside.
Using a mixer, cream butter with the white and brown sugars. Beat in flax "eggs" and stir in quinoa flakes. Slowly add the flour mixture alternately with the pumpkin until blended. Stir in chocolate chips. Drop by rounded teaspoonful onto greased cookie sheets. Bake between 14 and 16 minutes.