Description
These Crispy Quinoa Cacao Cookies are the perfect combination of rich chocolate flavor and a satisfying crunch from puffed quinoa. Not only are they no-bake, but they also come together in under 10 minutes, making them a quick and healthy option for any chocolate lover. The smooth mixture of coconut butter and sunflower seed butter adds creaminess while keeping them naturally sweet with maple syrup.
Ingredients
¼ cup coconut butter (can substitute with coconut oil)
¼ cup unsweetened sunflower seed butter (or other nut/seed butter)
⅓ cup maple syrup
1 teaspoon pure vanilla extract
3 tablespoons unsweetened cacao/cocoa powder
⅛ teaspoon salt
2 cups puffed quinoa
Instructions
Line a baking sheet with parchment paper and set aside.
In a medium-sized bowl, combine the coconut butter, sunflower seed butter, maple syrup, and vanilla extract. Microwave the mixture for about 30 seconds, then whisk until smooth.
Add the cacao powder and salt to the mixture and whisk until fully combined.
Gently fold in the puffed quinoa until evenly coated.
Using a small cookie scoop or tablespoon, scoop the mixture onto the prepared baking sheet. Flatten and shape the cookies as desired.
Place the baking sheet in the freezer for about 30 minutes, or until the cookies are set.
Store the cookies in an airtight container in the freezer.
- Prep Time: 10 minutes
Nutrition
- Calories: 110