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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

Description

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.


Ingredients

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)


Instructions

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!

Notes

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