Ingredients
Scale
- 1/2 cup raw quinoa, rinsed ( yields about 1 1/2 cups cooked)
- 1 tbsp ground flax seeds
- 3 tbsp almond milk or water
- 1/4 cup coconut oil, at room temperature (soft enough to whip)
- 1/2 cup strawberry flavored vegan cream cheese alternative, at room temperature (we use GOVeggie )
- 1/4 cup plus 2 tbsp coconut sugar
- 1/2 cup corn meal
- 1/2 cup rolled oats
- 1/4 unsweetened cocoa powder (optional)
- 1/4 cup shelled pistachios
- Zest of 1 lemon (about 1 tsp)
Instructions
- Preheat oven to 375F. Line a large baking sheet with parchment paper and grease slightly with cooking spray
- In a medium size sauce pan, bring water to a boil. Add a pinch of salt and quinoa. Reduce heat and cook for 8-9 minutes until tender, but not mushy. Drain well and set aside to cool
- In the meantime, combine ground flax and almond milk or water in a small bowl. Set aside
- In a large bowl and using a hand mixer, whip together softened coconut and strawberry cream cheese for 2-3 minutes. Add coconut sugar and whip for an additional 5-6 minutes, until creamy and slightly fluffy. Add flax mixture and mix for another minute (the mixture might look curdled at this point)
- In a separate bowl, combine cooked quinoa, corn meal, oats, cocoa powder (if using) and lemon zest
- Add cream cheese mixture and shelled pistachios to dry ingredients. Mix gently using a spatula or wooden spoon, until all the ingredients are well combined
- Working with a heaping tablespoon at a time, drop cookies on lined baking sheet, flattening them slightly with the palm of your hand. Bake at 375F for about 10-12 minutes (a couple of minutes longer if you're not using cocoa powder). Let them cook before eating
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast, snack
- Cuisine: Gluten Free