I wouldn’t say I have a sweet tooth, but I do like a sweet treat now and then. I’ve tended to avoid desserts because of the gluten and the sugar rush; but as you can see in my recent blog posts, I’ve been motivated to keep creating wheat-free dessert recipes that contain fibre, protein, and/or fat, and that offer sugar balance, nutrition, and a whole lot of taste.
After more kitchen experiments, I am excited to share with you a free from gluten and dairy cookie recipe that delivers on taste… and more! The almond meal, almond butter and quinoa flakes in this dessert contribute protein, while the glorious texture is a combination of soft and chewy with just a bit of crunch. Coconut oil helps to keep the cookies moist, and the carob powder (or cacao powder if you’d rather) offers a hint of chocolate flavour. Pure maple syrup, pure vanilla extract, brown sugar and coconut sugar provide sweetness, but as mentioned already, protein and fibre help to quash a sugar rush. Fabulous!
These energy bites are family friendly, company worthy, and nicely portable so that you can eat them wherever you like. In addition, you can relax knowing that there are no animal-based ingredients, so vegans and vegetarians can eat them as well.
Consider making a batch today because I declare, this cookie really does deliver!
Almond Butter Quinoa Cookies with a hint of Chocolate
These gluten free and dairy free cookies deliver on nutrition, taste, and texture. They contain protein and fat to counterbalance the modest amount of sugar. Enjoy them to go or offered at home for your family or guests.
- 1 1/2 cups almond meal heaping
- 1/2 cup quinoa flakes
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt mineral, Himalayan, or sea
- 3 Tbsp carob powder or cacao powder
- 1/4 cup coconut sugar
- 1/2 cup brown sugar
- 4 tsp flaxseed ground
- 1/2 cup extra virgin coconut oil butter flavoured or regular, room temperature
- 1/2 cup almond butter smooth or crunchy, to taste preference
- 1/4 cup maple syrup pure
- 1/3 cup almond milk unsweetened
- 1 1/2 tsp vanilla extract pure
Mix all Dry ingredients together well in a bowl. Set aside.
In another bowl for the Wet ingredients, using a fork, mash coconut oil until it becomes smooth. Then mash almond butter with the coconut oil to somewhat blend together. Using a hand mixer, blend in the rest of the Wet ingredients.
Add the Wet to the Dry. You may choose to use a spoon to blend or a hand mixer. You just don't want to over mix and have the coconut oil melt into liquid which could result in "frying" instead of baking the cookies. Just mix until all ingredients are blended.
Heat oven to 350F.
Line cookie sheets with parchment paper. Drop a generous tablespoon of the mixture onto a cookie sheet. Ensure there is space for expansion. You'll likely get between 40 to 42 cookies in total.
Bake for approximately 11 to 13 minutes. Cool on cookie sheet for at least 20 minutes then transfer to a wire rack to cool completely. Store in fridge to keep the cookies firm or freeze for longer storage.