Gluten-free Cookie Crumble Topping


Healthy Multi Grain Chocolate Chip Dessert Topping

This Gluten-free Cookie Crumble Topping is a crumbly cookie that you can make for toppings for other desserts. They might look like cookies but trust me they are very crumbly, but very delicious. Great as a topper for ice cream, cakes, ice cream cake layer, trifles, fruit crumbles or fruit compotes, just eat as is or in a bowl like cereal with your favorite desired milk. Not only is it gluten-free it is dairy-free and eggless as well. Enjoy every bite with a mouth full of rich chocolate chips. This is why I make this recipe!

Gluten-free Cookie Crumble Topping. Photo by Spicy Saucy Vegan

There are some alternative to the combination of fillers. I enjoy just the chocolate chip but you can add dried berries or chopped nuts. I really like chopped walnuts.

How To Make Gluten-free Cookie Crumble Topping

This Gluten-free Cookie Crumble Topping might look like cookies but that is just how they are cooked. They can not be cooked like granola because the chocolate chips will melt all over. This is the easiest form to make it in. Besides it looks like cookies.

This is a normal cookie dough recipe where you mix all the dry ingredients together. Then you mix all the wet together and add it to the dry ingredients. Then add in the quinoa, oatmeal and chocolate chips last. Pretty easy! Plus, It is edible raw with no worries because it is eggless. Great for little children to eat and adults.

What makes this so different are the grains that are used. I use millet (a gluten-free grain) as the flour base and millet can be a course grain. It can be hard to bind. Although, that is what I am aiming for. Of course theres some oatmeal. Then I use cooked quinoa as another gluten-free grain. The thing about quinoa is that it is loaded with protein and helps keep the cookie crumble moist. Plus, it doesn’t bind as well, again that is what I am looking for. I just want it to bind enough to make crumbles.

Gluten-free Cookie Crumble Topping. Photo by Spicy Saucy Vegan

These little morsels are not easy to take off of the baking tray. They will sometimes break. That is ok but don’t put them on a baking rack. They will just fall through the rack. Ha! Just put them on some wax paper to cool. The longer you leave them the more they settle. Some will stay in cookie shapes and others will crumble. If you want larger chunks then let them completely cool on the wax paper like the ones in the photos above.

What To Use Gluten-free Cookie Crumble Topping On

This is no mystery on what to use this cookie crumble for. We really like it on ice cream and chocolate pudding. Although, I make it mostly for my Layered Cookie Crumble Trifle which I will be making for you next week. I have also used this for the in between layer in an ice cream cake. It is also really great with raspberries or strawberries, nuts, chocolate syrup and coconut whip cream. Or, try it on top of a berry fruit compote or a chocolate cake with frosting then pour on the cookie crumble. So good!

The best thing about eating this cookie crumble is not only is it gluten-free, eggless and dairy-free but it is high in protein. I don’t feel that guilty eating it. Besides I like the texture of the quinoa and oatmeal. I do enjoy adding some nuts, especially chopped up walnuts and shredded coconut. If you know of my past recipes I love coconut. You can stir these all into the crumble mix after it is cooked as well.

This cookie crumble freezes well also. So make it ahead and store it in the freezer for unexpected guest. Especially when your children have friends over.

Gluten-free Cookie Crumble Topping
Gluten-free Cookie Crumble Topping. Photo by Spicy Saucy Vegan

In the future I will be coming up with more raw edible cookie dough mixtures and toppers. I already have a quit a few ideas in mind. I hope you like this recipes as much as we do. Enjoy!

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Gluten-free Cookie Crumble Topping

Gluten-free Cookie Crumble Topping

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  • Author: Spicy Saucy Vegan
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 48 minutes
  • Yield: 18 1x
  • Category: Dessert, Snack
  • Method: Electric Mixer/Bake
  • Cuisine: American
  • Diet: Gluten Free


This Gluten-free Cookie Crumble Topping is very healthy and delicious. Not only is it gluten-free but it is eggless and dairy-free as well. It is packed full of oatmeal, chocolate chips, millet flour, cooked quinoa and coconut brown sugar. Defiantly a whole lot of less guilt eating this topping. Make this ahead of time, crumble it up and store in a zip-lock freezer bag in the freezer for those unexpected guest. Great on top of ice cream with nuts, shredded coconut, chocolate syrup and whip cream.


Units Scale

Gluten-free Cookie Crumble Topping

  • 1 1/2 cups Millet Flour
  • 1 tsp Sea Salt
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 cup Vegan Butter, (softened)
  • 1/2 cup Coconut Brown Sugar or Light Brown Sugar, (packed)
  • 1/4 cup Agave Syrup
  • 5 Tbsp Water, (to mix with the ground flaxseed)
  • 6 Tbsp Ground Flaxseed, (in place of 2 eggs)
  • 2 tsp Vanilla Extract
  • 1 cup Quinoa, (cooked and cooled to room temperature )
  • 1 cup Old Fashioned Oats
  • 1 1/2 cups Chocolate Chips, or Nuts or Dried Berries, (chop the nuts, can use all 3 ingredients adding up to 1 1/2 cups)


Flaxseed Egg

  1. In a small bowl mix together the water and ground flaxseed with a fork. Set aside to get jelly like. It will get a little thick. This is your egg substitute.

Cook The Quinoa

  1. Follow cooking instructions for the quinoa. Cook the quinoa and allow it to cool to room temperature. Cook enough to make 1 cup worth.

Dry Ingredients

  1. In a large bowl mix together the millet, sea salt, baking powder and baking soda. Set aside.

Wet Ingredients

  1. In a large bowl mix together with an electric mixer the butter, brown coconut sugar and agave for about 2 minutes on medium-high. Then on low beat in vanilla, flaxseed egg until well mixed. Slowly beat in the dry ingredients that was mixed in the large bowl. Adding a cup at a time until it is all incorporated.
  2. Using a large wooden spoon stir in cooked quinoa, old fashioned oats and the chocolate chips until combined. Cover the bowl and chill for 1 hour.

Heat Oven to 375°

  1. Take cookie dough out of refrigerator and form 1½ to 2 inch balls onto a baking cookie sheet. Place the cookies 1 inch apart.
  2. Bake for 8 to 10 minutes or until golden brown. Place cookies on wax paper not a cooling rack. Let cool for 30 minutes.
  3. These cookies are very crumbly and made to be this way.
  4. Crumble up the cookies (making large and small pieces) and use on top of your favorite desserts. Put in a plastic closed container to store in the refrigerator or a zip lock freezer bag to freeze in the freezer.
  5. Enjoy!


Freeze for up to 4 months in an air tight freezer bag or container. 

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