Energy-packed pumpkin cookies (v, gf)

These cookies are a cross between cookies, scones and muffins - but taste wonderful whatever you call them.
Adapted from my imagination.
Makes about 16 small cookies.
Vegan and gluten free.

Original post (with pictures) here.

1 cup quinoa flakes (you could substitute in oats but the texture would be heavier)
1 tsp baking soda
1 tsp nutmeg
1 1/2 cups cooked and mashed pumpkin (equivalent to 1 medium butternut pumpkin)
2 tbsp maple syrup
2 tbsp peanut butter
1 tbsp apple cider vinegar
1/2 cup incaberries
1/4 cup currants
1/4 cup sunflower seeds

1. Preheat your oven to 160'C (320'F) and line two baking trays with baking paper.
2. Combine the quinoa flakes, baking soda and nutmeg in a large bowl. Add the pumpkin puree, maple syrup, peanut butter and apple cider vinegar and mix well to combine.
3. Stir in the incaberries, currants and sunflower seeds.
4. Place heaped spoonfuls of the mixture onto the prepared baking trays, leaving space between each cookie.
5. Bake for 30 minutes or until just crisp on the outside (the cookies will still be soft). Allow to cool on the pans. Store in the fridge.