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

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 17 minutes
  • Total time: 32 minutes
  • Yield: 10 cookies
  • Category: Cookie
  • 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

Method

  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!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.