Crispy Quinoa Cacao Cookies (No-Bake!) Recipe
Introduction
These Crispy Quinoa Cacao Cookies are a delicious no-bake treat that’s both crunchy and chocolatey. Easy to make and naturally sweetened, they’re perfect for a quick snack or a guilt-free dessert.
Ingredients
- 1/4 cup coconut butter (may substitute with coconut oil if preferred)
- 1/4 cup unsweetened sunflower seed butter (or other nut/seed butter)
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsweetened cacao or cocoa powder
- 1/8 teaspoon salt
- 2 cups crispy puffed quinoa
Instructions
- Step 1: Line a baking sheet with parchment paper and set aside.
- Step 2: In a medium bowl, combine the coconut butter, sunflower seed butter, maple syrup, and vanilla. Melt the mixture in the microwave for about 30 seconds.
- Step 3: Whisk the melted mixture until smooth. Then add the cacao powder and salt, whisking to combine.
- Step 4: Gently fold in the crispy puffed quinoa to evenly coat it with the chocolate mixture.
- Step 5: Use a small cookie scoop or tablespoon to drop the batter onto the prepared baking sheet. Flatten and shape into rounds or your preferred shapes. The cookies will be loose at this stage but will firm up when chilled.
- Step 6: Place the baking sheet in the freezer and chill until the cookies are set, about 30 minutes.
Tips & Variations
- Try substituting sunflower seed butter with almond or peanut butter for a different flavor.
- Add a handful of chopped nuts or dried fruit for extra texture.
- If coconut butter is not available, use coconut oil but note the texture will be slightly different.
- Ensure the cookies are well chilled before serving for the best crispiness.
Storage
Store the cookies in an airtight container in the freezer for up to 2 weeks. To enjoy, let them sit at room temperature for a few minutes to soften slightly before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use honey instead of maple syrup?
Yes, honey can be used as a substitute, though it may slightly alter the flavor and texture of the cookies.
Are these cookies vegan?
Yes, these cookies are vegan as they use plant-based butters and maple syrup for sweetness.
PrintCrispy Quinoa Cacao Cookies (No-Bake!) Recipe
Delicious and healthy no-bake Crispy Quinoa Cacao Cookies that combine the rich flavor of cacao with the crunch of puffed quinoa. These cookies are sweetened naturally with maple syrup and use coconut and sunflower seed butters for a creamy texture, making them a perfect guilt-free snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Wet Ingredients
- 1/4 cup coconut butter (may substitute with coconut oil if preferred)
- 1/4 cup unsweetened sunflower seed butter (or other nut/seed butter of choice)
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 tablespoons unsweetened cacao/cocoa powder
- 1/8 teaspoon salt
- 2 cups crispy puffed quinoa
Instructions
- Prepare the baking sheet. Line a baking sheet with parchment paper and set it aside to use later for shaping the cookies.
- Melt and mix wet ingredients. In a medium bowl, combine the coconut butter, sunflower seed butter, maple syrup, and vanilla extract. Microwave the mixture for about 30 seconds until melted. Whisk thoroughly until the mixture is smooth and well combined.
- Add cocoa powder and salt. Whisk in the unsweetened cacao powder and salt until fully incorporated, creating a rich chocolate base.
- Fold in puffed quinoa. Gently fold the crispy puffed quinoa into the chocolate mixture, making sure it’s evenly coated without crushing the quinoa.
- Shape the cookies. Using a small cookie scoop or tablespoon, drop scoops of the mixture onto the prepared baking sheet. Gently flatten and shape each scoop into rounds or your preferred shape. They will be loose initially but will firm up once chilled.
- Chill to set. Place the baking sheet in the freezer for about 30 minutes or until the cookies are set and firm.
- Store properly. Keep the cookies stored in an airtight container in your freezer for best freshness and texture.
Notes
- You can substitute coconut butter with coconut oil if preferred, though the texture may vary slightly.
- Use any nut or seed butter instead of sunflower seed butter based on your preference or dietary needs.
- Store cookies in the freezer to maintain crispness and firmness as they contain no preservatives.
- These cookies are naturally gluten-free and vegan.
- For a sweeter taste, consider adding a bit more maple syrup but keep in mind it may affect the firmness.
Keywords: no bake cookies, quinoa cookies, cacao cookies, vegan cookies, gluten free cookies, healthy dessert, crispy quinoa
