Sweet, inviting, and made for sharing, Chocolate Quinoa Oat Muffin Top cookies is a vegan, vegetarian American, Vegan cookie made with melted So Delicious Icecream, cooked Quinoa, and raw sugar or equivalent sweetener in about 32 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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
- 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!
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.
