These Strawberries and Cream Quinoa Cookies are the best no-bake strawberry treat! They are made with just 7 ingredients, and use real freezedried strawberry powder! These crunchy gluten-free, vegan, grain-free, nut-free no bake cookies are sure to be stocked in your freezer at all times. Decorate with easy painted white chocolate strawberries for extra cuteness!
Here I am again with another delicious quinoa recipe! My Crispy Quinoa Cacao Cookies were such a big hit that I decided to make a strawberries and cream flavor and woweee.. I can’t decide which flavor I like better! These Strawberries and Cream Quinoa Cookies are no doubt cuter than their cacao siblings, but I suggest making a batch of each and then letting me know down in the comments below which flavor you like better!
They are so crunchy and perfectly sweetened with maple syrup and of course from using real freeze-dried strawberry powder for the best (highly addicting) sweet treat! These crispy no-bake cookies only require 6 simple ingredients: coconut butter, freeze-dried strawberry powder, maple syrup, salt, puffed quinoa, and dairy-free white chocolate chips.
Coconut butter. Coconut butter comes from the coconut meat and is ground-up to make a nut butter-like consistency. Coconut butter has many health benefits as well! Such as boosting immunity, contains anti-bacterial properties, and contains fiber and iron- perfect to include on a plant-based diet. Using coconut butter does give these cookies more of a creamy taste as opposed to using oil, so I wouldn’t suggest swapping it out. The coconut butter is also what allows these no-bake cookies to set up properly and hold together. Hopefully you can find it in your local health food store, but if not you can certainly find it on Amazon.
Freeze-Dried Strawberry Powder. Freeze-dried fruit powders are becoming more readily available because not only are they a fun way to color your foods naturally, but they allow you to also flavor your recipes naturally, as opposed to using an alcohol-based extract. And yep! You guessed it… it’s loaded with nutrients, antioxidants and fiber! You may be able to find this powder in your local store, for sure online, but if you find whole freeze-dried strawberries instead, you can pop them in your blender to make a fine powder.
Quinoa. I used puffed quinoa in this recipe, which may be a little challenging to find… I purchased it on Amazon already puffed- kinda like Rice Krispies or crispy rice cereal. You might be able to puff your own at home from cooked quinoa, which makes these cookies a tad more labor intensive and will take longer, but I still think they’d be totally worth it. But using puffed quinoa allows this dessert recipe to also be grain-free. Yes, quinoa is actually not a grain! Read more on quinoa in my QUINOA CHOCOLATE CHIP COOKIES post.
Maple syrup. Maple syrup is always my go-to natural sweetener. I love the depth of maple flavor it gives these no-bake cookies and it’s also low FODMAP making it easier on your gut than other sugars. Be sure you’re using pure maple syrup and not maple-flavored syrup. They are definitely not the same thing.
How to make these no-bake cookies:
These Strawberries and Cream Quinoa Cookies are so easy to make, you simply melt the coconut butter, maple syrup and pure vanilla extract together in a medium bowl, then whisk in the strawberry powder and salt and gently fold in the puffed quinoa. Scoop onto a parchment-lined baking sheet with a cookie scoop and then gently flatten and shape into rounds. Chill for about 30 minutes in the freezer and then coat them in a layer of dairy-free white chocolate! Keep them stored in the freezer to keep them extra crunchy and enjoy within a week or so… but I highly doubt they will last that long, lol.
If you want to decorate these no-bake cookies with the cute little strawberries, all you have to do is grab a paint brush and paint them by hand with colored white chocolate. Paint them directly onto a piece of wax paper. I suggest making each strawberry about 2-3 thick layers so they don’t break when peeling them off the wax paper. You can read more about painting with white chocolate in my Chocolate Avocado Pudding Dirt Cup recipe!
Let me know if you’re as in love with these no-bake Strawberries and Cream Quinoa Cookies as I am down below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this gluten-free, vegan, healthy dessert recipe! Tag me on Instagram, Facebook, or Pinterest!
- 1/2 cup coconut butter (not coconut oil)
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
- 3 tablespoons freeze-dried strawberry powder
- 1/8 teaspoon salt
- 2 cups puffed quinoa
- 9 oz dairy-free white chocolate chips
- red/pink plant-based food coloring (optional)
- green plant-based food coloring (optional)
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, add the coconut butter, maple syrup, and vanilla and melt in the microwave for about 30 seconds. Whisk the mixture until smooth and then whisk in the freeze-dried strawberry powder and salt.
- Next, gently fold in the puffed quinoa.
- Using a small cookie scoop (or a tablespoon) scoop the batter onto the baking sheet until all the mixture is gone. Gently flatten and shape the batter into rounds or whatever shape you'd like.
- Place the cookie sheet in the freezer until set, about 30 minutes. These cookies are delicious without the white chocolate coating too, so you can skip the next step if you'd like.
- Melt 1 cup of white chocolate chips with 1 teaspoon oil (I used grapeseed but you can use coconut oil or avocado oil) in the microwave in 30 second increments until melted. Don't over-heat. Gently place one cookie at a time into the white chocolate and flip it with a fork to ensure each cookie is completely coated. Let the excess white chocolate drip off and then transfer the cookies back to the parchment paper.
- Once they are all coated, place them back into the freezer for about 10 minutes to set up. Keep them stored in an airtight container in your freezer.
To Decorate with White Chocolate Strawberries
Melt 1/4 cup white chocolate chips with a drizzle of oil and a few drops of pink/red food coloring in a small bowl. Paint the strawberry shapes onto a piece of wax paper. Repeat the process for the green to make the strawberry leaves. Once they are fully set up (you can place them in the freezer to speed up the process), use a toothpick to make the seeds. Add a little bit of melted white chocolate (either color is fine) onto the back of the strawberry and place it on top of the cookie. Repeat for all the cookies. If you have leftover pink white chocolate you can drizzle that over the cookies too!
*You'll most likely have to buy the puffed quinoa online, such as on Amazon.