Chewy Chocolate Quinoa (No-Bake) Cookies for Ice Cream Sandwiches
Chewy Chocolate Quinoa (No-Bake) Cookies
(Gluten-Free / Refined-Sugar-Free / Egg-Free / Vegan)
Do you like Ice Cream Sandwiches?
If you do, then I have the perfect cookie recipe for you. These cookies are Gluten Free but you don’t need to save them for a special diet. Everyone loves these chewy chocolate cookies. Just don’t tell them these ice cream sandwiches are healthy (or at least healthier than the um, gluten-full highly processed variety, you buy at the supermarket).
· 1/2 Cup Medjool dates, firmly packed (about 6-7), pitted
· 1/2 Cup hot water
· 1/4 Cup virgin coconut oil
· 2/3 Cup almond butter
· 2 tsp good quality vanilla
· 1/4 Cup plus 1 Tbsp organic raw cacao powder (or unsweetened cocoa powder)
· 1/4 tsp sea salt
· 1/2 Cup almond meal (or almond flour)
· 1 Cup quinoa flakes
- Line a large cookie sheet (or two small cookie sheets) with parchment paper.
- Place the pitted dates in a blender or food processor. Add hot water and then the coconut oil. Allow to sit for at least 5 minutes but no more than 10 minutes.
- Blend or process the date mixture until it is nice and creamy. You may have to push or stir the mixture down a couple of times; you want to have the dates broken down as much as possible.
- Transfer the date mixture to a medium-sized bowl. Use a small spatula to scoop out the mixture, as you’ll want to make sure you get every bit of it.
- Add the almond butter and vanilla. Stir until well blended.
- Add the cacao powder, salt and almond meal, stir until just blended.
- Add the quinoa flakes, stir until well blended.
- Drop by heaping spoonfuls on the prepared cookie sheet and chill 30 minutes or until set.
Alternative: These cookies are great for ice-cream-sandwiches (as pictured above)
- prepare the dough as instructed. Place all of dough on a large sheet of parchment paper. Cover the dough with plastic wrap or a large plastic bag, roll the dough out to 1/4 inch thickness.
- use a cookie cutter of the desired size and shape. Gently transfer cookie cutout to the prepared cookie sheet(s).
- repeat until all scraps of dough are all used up.
- place the cookies on the sheet in the freezer. Leave until firmly set or frozen through (about an hour).
- remove the cookies a few at a time, top a cookie with a small scoop of your favourite ice cream and cover the ice cream with a second cookie.
- press the two cookies gently together until the ice cream is evenly distributed. – there you go, you have an ice cream sandwich.
- repeat with remaining cookies. Store the ice cream sandwiches in a freezer until ready to serve.
Are you thinking “who wants to get stuck in the kitchen baking”? In the middle of summer no less?
Well, these cookies are of the summer friendly no-bake variety. They are really quick to put together and best of all, you don’t need to heat up your oven (thus heating up your kitchen).
Free of gluten?
Yes, these are flourless cookies.
Refined Sugar, Dairy and Egg Free?
This recipe has all of that covered.
Most certainly, in fact, you could easily adapt this recipe to suit a RAW diet as well.
I must tell you, I am really happy with how these cookies turned out [insert a barely suppressed giggle here]. I might owe some of my giddy happiness to my success this week on the heels of my disappointing Ginger Cake flop last week. That’s how it seems to go with most gluten free baking in the Fox Kitchen though, for every miss, there are a few bang on hits.
I was trying for some time to come up with a gluten free cookie recipe that I could use for ice cream sandwiches. The other gluten free cookie recipes I’ve tried, were generally too solid, or too crunchy or too solid and crunchy when frozen. Any attempts to bite into them, resulted in a glob of ice cream spurting out the other side. Not good, unless you’re sitting on the other side of the table, then it’s hilarious.
A few days ago, while going through my old recipe book, I came across a clipping for No-Bake Chocolate Oatmeal Cookies. Actually, my old recipe book, is not much of a book really. It’s a binder with some handwritten recipe cards and a mess of newspaper and magazine clippings.
Funny to think how much things have changed though, since I’ve rediscovered the joys cooking from scratch, I’m amazed at how much my methods for recipe collecting has changed. It’s gone from that old binder full of disorganised scraps of paper, to a new compact, tidy and well-organized electronic gadget. These days, if I need recipes, I do online searches and download the recipes right into the My Recipe Book app on my iPad. No more writing on a recipe card or snipping a recipe out of a magazine…gotta love that.
Adjustments that I made: The original recipe for Chocolate Oatmeal Cookies called for white sugar, unsweetened cocoa powder, peanut butter and rolled oats. I wanted to make an updated version that was healthier, so I switched things up a bit.
- To replace the sugar, I used dates soaked in hot water
- Raw organic cacao powder in place of the cocoa. Note: I did try a batch of these cookies with cocoa powder but I preferred the taste of the cacao. It seems to blend better with the other flavours for a creamier tasting chocolate.
- All natural unsweetened, unsalted, roasted almond butter instead of the peanut butter.
- Quinoa flakes instead of rolled oats
- Added some almond meal because the dough seemed too wet without it.
Voilà, I ended up with cookies that are perfect for ice cream sandwiches.
These cookies taste of the chocolate goodness I desired and they are nice and chewy, even straight out of the freezer. I can use them to make somewhat guilt free ice cream sandwiches (my next project is to work on making some healthier ice cream) and I’m really happy about not having to worry about the ice cream spurting out when I bite into my ice cream treats.
Oh, in my excitement over the ice cream sandwiches, I almost forgot to mention that these cookies are good without the ice cream. These cookies are a bit soft though, especially in the summer heat. I would recommend keeping them in the fridge or the freezer until just before serving.
This recipe is linked to:
Gluten-Free Wednesdays hosted by Linda at The Gluten-Free Homemaker
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