Chocolate Quinoa Oat Muffin Top cookies

Name: Chocolate Quinoa Oat Muffin Top cookies
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 10 cookies
Ingredients: 1/4 cup melted So Delicious Icecream; 1/4 cup cooked quinoa; 3-4 Tablespoons raw sugar or equivalent sweetener; 1 Tablespoon organic canola oil or virgin coconut oil; 3/4 cup ground oats; 1/2 teaspoon baking powder; pinch salt

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Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Servings
10 cookies
Calories
62 kcal
Course
Baked Goods
Cuisine
American, Vegan

Chocolate Quinoa Oat Muffin Top cookies

Danielle Hudson

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A cookie recipe made with Almond Milk ice cream. Vegan and glutenfree

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Ingredients

Servings

1/4 cup melted So Delicious Icecream I used So Delicious almond milk Chocolate, or use full fat Coconut milk plus 2-3 Tablespoons cocoa.
1/4 cup cooked quinoa I used fair trade rainbow quinoa
3-4 Tablespoons raw sugar or equivalent sweetener 4 Tbsp for sweeter
1 Tablespoon organic canola oil or virgin coconut oil I used organic canola
3/4 cup ground oats
1/2 teaspoon baking powder
pinch salt

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Instructions

Melt the icecream and combine with sugar/sweetener and oil.
Add cooked and cooled quinoa and mix.
In a bowl mix the Oats, baking powder and salt.
Add this to the wet mixture.
Mix to make a thick muffin batter (not stiff dough) kind of consistency. Add more ground Oats if needed.
Using a large spoon, drop spoonfuls onto baking sheet. The mixture will spread a bit.
Oil hands and shape if needed.
Bake at 350 degrees F for 15-17 minutes or until the center is not jiggly or wet to touch.
Cool on rack. Consume!

Notes

Nutritional values are based on one cookie

Nutrition Information

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Calories 62kcal (3%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 2g (3%) Sodium 32mg (1%) Potassium 56mg (2%) Sugar 4g (8%) Vitamin A 15IU (0%) Calcium 16mg (2%) Iron 0.3mg (2%)