Description
Deliciously creamy cookies made with coconut butter and puffed quinoa, perfect for a healthy treat.
Ingredients
Scale
- 1 cup Coconut Butter (can substitute with coconut oil)
- 1/2 cup Sunflower Seed Butter (for nut-free option)
- 1/3 cup Maple Syrup (use pure maple syrup for best results)
- 1/4 cup Unsweetened Cacao/Cocoa Powder (cacao is preferred for nutrients)
- 1/4 teaspoon Salt
- 2 cups Puffed Quinoa (check online or make your own)
Instructions
- In a medium bowl, gently melt the coconut butter, sunflower seed butter, and maple syrup together over low heat until well combined, creating a smooth and creamy base.
- Whisk in the unsweetened cacao or cocoa powder along with a pinch of salt until everything is fully integrated.
- Gently fold in the puffed quinoa, ensuring each piece is evenly coated with the chocolate mixture.
- Using a cookie scoop, portion out the dough onto a parchment-lined baking sheet, flattening slightly to shape into rounds.
- Place the baking sheet in the freezer for about 30 minutes to allow the cookies to set.
- Once set, keep your cookies stored in the freezer to maintain their crispy texture.
Notes
- For a different flavor, try adding vanilla extract to the mixture.
- These cookies can be stored in the freezer for a longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg