Add quinoa to a fine mesh stainer and rinse well .

Add water and quinoa to a saucepan.

Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes.

Remove from the stove, remove lid and allow to cool for a couple of minutes.

Preheat oven to 350F and line a baking sheet with parchment paper .

Set aside

Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl.

Measure 11/2cups of the cooked quinoa and add to the dry ingredients.

Stir to coat, until all quinoa granules are covered in the mixture. Set aside.

Add pumpkin, oil, vanilla, egg white and maple syrup to a small bowl and stir well.

Pour the wet mixture in with the dry mixture and stir to combine.

One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie.

Lightly form each cookie, as you’d like them to come out.

Bake in the preheated oven for 25-30 minutes, until cooked through and golden.

Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours.