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Chocolate Quinoa Oat Muffin Top cookies

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

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

Ingredients

  • 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

Instructions

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

Notes

  • Nutritional values are based on one cookie

Nutrition Information

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%)

Nutrition Facts

Serving: 10cookies

Amount Per Serving

Calories 62

% Daily Value*

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

* Percent Daily Values are based on a 2,000 calorie diet.