Gluten-free | Sugar-free | Dairy-free | Grain-free | 100% plant-based
Makes: 12 cookies
Cuisine: Bridget’s Healthy Treats
Prep time: 20mins
Cook time: 20mins
Taking an often underutilised but extremely healthy ingredient, I’ve created a delicious cookie that’s 100% plant-based and free from gluten, sugar, grains and dairy.
Quinoa, also known as a superfood, is higher in nutrients than most grains and is categorised as a pseudocereal. It’s also naturally gluten-free, therefore, an ideal ingredient for those who are sensitive to gluten or wheat.
These little cookies are not only super healthy and incredibly delicious, but they’re also soft and tender and packed full of flavour.
This recipe is also quite possibly the best way to use leftover quinoa!
Hints, Tips & Tricks
To get 300 grams (10.5 oz) of cooked quinoa for this recipe:
bring to the boil ⅔ cup of raw quinoa in 500 ml (1 pint) of water. Boil for 18-20 minutes or until the quinoa is tender. Drain the water from the quinoa and stir with a fork, allowing any steam to escape. Allow the quinoa to cool in a colander before using.
My recipe calls for 80g of nut or seed butter. Alternatively, you can use my Healthy Chocolate Hazelnut Spread if you have it on hand.
I use Zero As Sugar Pure Erythritol and Sweet As Fibre Syrup in this recipe. Both products are sugar and gluten-free and won't spike blood glucose levels, making them an excellent healthy alternative to refined sugar and syrups. Zero as Sugar has zero calories, and sweet as Fibre Syrup has only 16 calories per 10 grams, making it an excellent low carb option for baking and sweetening your food.
- 300 g (10.5 oz) or about 2 cups of cooked and cooled quinoa (see above on how to cook)
- 80 g (2.7 oz) nut or seed butter or my Healthy Chocolate Hazelnut Spread
- 60 g (2 oz) of whole oats or quinoa flakes
- 3 tbsp Sweet as Fibre Syrup
- 3 tbsp raw cacao powder
- 3 tbsp Zero as Sugar Pure Erythritol
- 40 g (1.7 oz) dry roasted hazelnuts, crushed
- 90 g (3 oz) sugar, dairy-free dark chocolate chips
- 3 tbsp coconut cream
- 2 tbsp dried rose petals or crushed nuts or seeds
- Preheat your oven at 180C (350F) and line a baking sheet with non-stick baking paper.
- Place all the cookie ingredients into a bowl and mix thoroughly until well combined. Using a tablespoon as a guide, portion the mixture into 12, rolling each portion in the palm of your hand to achieve a smooth ball.
- Position the balls evenly spaced on the baking sheet and flatten gently with your hand to form a cookie. Bake in the oven for 18-20 minutes or until the cookies are cooked through.
- Allow the cookies to cool on the tray for 20 minutes before transferring to a wire rack to cool completely.
- For the ganache topping, gently heat the chocolate chips and coconut cream in a small pot, stirring until the ganache is smooth.
- Spoon the ganache onto the top of cooled cookies and sprinkle with rose petals or crushed nuts or seeds.
- Store the cookies in an airtight container in the fridge for up to 5 days.