No-Bake Raspberry Quinoa Cookies
What's great about these cookies is that they're naturally sweetened with just a hint of maple syrup (there's only 1/4 cup in the entire batch!). And with that raspberry flavor? They're both tart and sweet at the same time.
Servings: 14 cookies
Calories: 139kcal
Ingredients
- ¼ cup coconut oil
- ¼ cup pure maple syrup
- ½ cup cashew butter or nut/seed butter of choice
- ½ cup raspberry powder from 1 (1.3 oz package freeze dried raspberries)
- ½ cup cooked quinoa
- ½ cup quick cooking oats
- ½ cup shredded coconut
- Coarse sea salt and additional coconut for sprinkling optional, but recommended!
Instructions
- Line baking sheet with parchment paper and set aside.
- In a small sauce pan over medium, melt together coconut oil, syrup and cashew butter. Whisk until combined. Set aside.
- Make the raspberry powder by processing 1 package of freeze dried raspberries in a food processor until ground into a fine powder. Add powder to a mixing bowl along with quinoa, oats and coconut. Pour liquid ingredients over dry and stir to combine.
- Using a cookie scoop, drop the mixture onto the prepared baking sheet, shaping with your hands if desired. Sprinkle with sea salt and coconut (if using), and place in the freezer to set for about 30 minutes.
- Store in an airtight container in the freezer for best results, but can also be stored in the fridge (they'll just be a lot softer!).
Nutrition
Calories: 139kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 10mg | Potassium: 101mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1.2mg | Calcium: 14mg | Iron: 0.8mg