Gluten Free

Almond Milk Ice Creams Review. Chocolate Ice cream Quinoa Oat Cookies. vegan glutenfree

Chocolate Quinoa Oat cookies recipe made with ice cream and Almond Milk ice cream, and a review. Vegan Gluten-free Soy-free…

Ready 32 minutes
Serves 10 cookies
Prep 15 minutes
Cook 17 minutes

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That is one long post title! I got a big package of items to sample from So Delicious Dairy Free a couple of weeks back. The first thing to get used up was the Almond Plus Almond milk. The almond milk beverage has 5 grams of dairy-free and soy-free protein with every serving, has less sugar and uses Non-GMO ingredients. There were many Almond milk Icecreams in the big package too, and I wanted to do justice to them before writing up a review.

Also see the Quinoa Oat Cookies that I made with the Chocolate Ice cream at the end of the post.

Recipe

Chocolate Quinoa Oat Muffin Top cookies

A cookie recipe made with Almond Milk ice cream. Vegan and glutenfree

Serves 10 cookies
Prep 15 minutes
Cook 17 minutes
Total 32 minutes

Ingredients

1/4 cup melted So Delicious Icecream (I used So Delicious almond milk Chocolate, or use full fat Coconut milk plus 2-3 Tablespoons cocoa.)
1/4 cup cooked Quinoa (I used fair trade rainbow quinoa)
3-4 Tablespoons raw sugar or equivalent sweetener (4 Tbsp for sweeter)
1 Tablespoon organic canola oil or virgin coconut oil (I used organic canola)
3/4 cup ground Oats
1/2 teaspoon baking powder
pinch salt

Instructions

1
Melt the icecream and combine with sugar/sweetener and oil.
2
Add cooked and cooled quinoa and mix.
3
In a bowl mix the Oats, baking powder and salt.
4
Add this to the wet mixture.
5
Mix to make a thick muffin batter (not stiff dough) kind of consistency. Add more ground Oats if needed.
6
Using a large spoon, drop spoonfuls onto baking sheet. The mixture will spread a bit.
7
Oil hands and shape if needed.
8
Bake at 350 degrees F for 15-17 minutes or until the center is not jiggly or wet to touch.
9
Cool on rack. Consume!