Chocolate Quinoa Oat Muffin Top cookies
A cookie recipe made with Almond Milk ice cream. Vegan and glutenfree
Servings: 10 cookies
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
- 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
Calories: 62kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Sodium: 32mg | Potassium: 56mg | Sugar: 4g | Vitamin A: 15IU | Calcium: 16mg | Iron: 0.3mg