These no-bake raspberry quinoa cookies are the perfect sweet treat. Packed with healthy ingredients, flavorful and no need to turn on your oven!
It's hotter than hell in NYC right now. In fact, I think this is the hottest week we've had all summer. My weather app on Friday said it felt like 107ºF! What the what?! But guess what? I'm okay with it, because even though I start dripping sweat the moment I step outside my apartment, it means I haven't turned on my oven once all week.
Instead, I've been making tons of ginormous salads (you saw that Falafel Salad Bowl from my latest WIA video, right!? so good), and batch after batch no-bake desserts. It started with a batch of my dark chocolate quinoa energy balls, but then we moved no-bake quinoa cookies, and that my friends is what we're making today.
I mimicked these cookies off the No-Bake Chocolate Quinoa Cookies from last summer, but instead of chocolate, I used one of my newest food discoveries…freeze-dried raspberries!
Freeze-dried raspberries are seriously amazing. They're light, airy, crunchy raspberries that can be used in a bajillion different ways. You can toss them onto your smoothie bowl, stir them into yogurt, but them on your banana ice cream sundaes, or, as I just discovered, you can turn them into raspberry powder!
All we do is blend up the freeze dried raspberries in a food processor (or I'm sure you could do it in a blender too) until they turn into a fine powder. Then just swap that powder in for the raw cacao powder and you've got no-bake RASPBERRY quinoa cookies on your hands!
The base is super duper simple. It's just our raspberry powder, cooked quinoa, rolled oats and coconut. Then you add in your “liquid” which is cashew butter, coconut oil and maple syrup. Stir everything together and bam. Raspberry cookie batter.
What's great about these cookies is that they have it all. Protein from the quinoa, fiber from the oats, healthy fats from the coconut and cashew butter, and 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.
When I took my first taste test of the batter, I was psyched, but I was a little worried they'd lose some of their lusters once frozen. But when I popped them out of the freezer and took a bite….OH HEY!
It tasted like an ice-cold bite of raspberry cheesecake. Only you don't have to make a whole cheesecake (or soak any cashews). These cookies are less than 10 ingredients and take under 10 minutes to make. Annnnd they're pretty much the most perfect summer treat on the planet.
So when you're craving a sweet treat but don't feel like turning on the oven, these no-bake quinoa cookies are a must. You can store them in your freezer and they'll last for weeks (unless you're like me and eat them in the first week). Enjoy!
Your turn…
Have you ever tried freeze-dried fruit before? I have some mangos in my pantry right now that I'm planning on turning into energy bites, but if you guys have any other fruit-flavored desserts you'd like to see me make, let me know!
xo Alyssa
![The most epic summer dessert >> NO BAKE RASPBERRY QUINOA COOKIES! [vegan + gf]](https://www.simplyquinoa.com/wp-content/uploads/2016/08/no-bake-raspberry-quinoa-cookies-8.jpg)
More Delicious Quinoa Cookie Recipes to try:
- Cashew Quinoa Cookies
- Peanut Butter Oat & Quinoa Cookies
- Double Chocolate Chip Quinoa Cookies
- Pumpkin Chocolate Chip Quinoa Cookies
- No-Bake Chocolate Quinoa Cookies
No-Bake Raspberry Quinoa Cookies
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
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