Iced Peppermint Cookies


quookie peppermint 1 (624x441) We call these Quookies!  Made with Quinoa

 Raw Vegan Gluten and Grain-Free

These couldn’t be simpler to make — and although I used a dehydrator, you can easily make these on a parchment-paper-covered cookie sheet in a low temperature oven, just long enough to dry them out.

This clever combination of pecans and quinoa is from a recipe contributed by Missy Brown of The Raw Alchemical Kitchen.  I juiced beets and used to juice to color these a festive (and healthy!) red.   You can also make these with raw cacao or carob for a different flavor.

Ideal Holiday Cookie for the Raw Lifestyle

Missy is a contributor in Raw Fusion Living:  Recipes for Healthy Eating, Natural Weight Loss and Anti-Aging.  I have made several variations on this wonderful base, including Pumpkin Whoopi Pies.  For the past few years, I have made these Iced Peppermint Quookies for my holiday menu for the monthly raw foods classes I teach in Tampa.  Having a jar of coconut butter in your pantry is a very good idea to make these impromptu desserts!

Iced Peppermint Quookies

Ingredients for the Base:
1 cup quinoa (soaked at least 6 hours, rinsed and drained)
1 cup of raw pecans
1/3 cup agave or coconut nectar
1 TB. vanilla (alcohol-free) extract or powder
1 tsp. salt

Juice from 1-2 beets for red coloring – you can also replace with cacao if you prefer a chocolate version

Directions:  Place pecans in food processor and briefly pulse to break them down.  Add the quinoa and other ingredients and mix well.  Taste for sweetness and add more agave/nectar if desired.  Add more beet juice if needed to deepen color.   Place parchment paper on dehydrator screen and form 8-12 equal rounds.  Dehydrate up to 5 hours at 115 degrees until they can be peeled gently off the parchment and turned over on the screens.  Then dehydrate a few more hours until dry and pliable but not brittle.

Filling Ingredients:
Coconut butter
Coconut oil
Peppermint flavoring
Sweetener of your choice

Mix several tablespoons of coconut butter with half as much coconut oil and blend in food processor until smooth adding 1 teaspoon peppermint flavoring.    Add sweetener if you prefer this icing sweeter but remember that the Quookies will be sweet, too.   This will turn into an icing if refrigerated.

Here is a photo of the batter before dehydrating:

 quookie beet 2

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