Amazing 12-Min Mint Cookie Quinoa Minis

Mint Cookie Quinoa Minis. Wow, I just love when a recipe comes together in minutes and tastes like you spent all afternoon fussing over it, right? That’s exactly what happens here! I’m Daniel, and I started Reciqa because I truly believe that great food shouldn’t require complicated steps or hours of waiting. For me, cooking has always been about finding that perfect balance—comforting, connecting with people, and making memories around the table. You’ll find all sorts of easy meals here, but sometimes, you just need a quick, satisfying indulgence.

That’s where these no-bake treats shine. We’re talking dark chocolate, that cool, refreshing hit of mint, and a fantastic crunch from the cookies and puffed quinoa. They are ridiculously easy to pull together, and honestly, they hit that spot when you need a little something sweet *right now*. Forget the oven; these Mint Cookie Quinoa Minis are your new best friend for fast desserts!

Why You Will Love These Mint Cookie Quinoa Minis

Seriously, if you need a dessert that screams “special occasion” but takes less than fifteen minutes of actual work, stop looking. These little bites are magic. The flavor profile is just incredible: rich, dark chocolate melts perfectly with that cool, bright mint extract. It feels decadent, but it’s genuinely one of the easiest things I’ve ever made. The combination of textures—the airy crunch of the puffed quinoa mixed with the sandy bite of the cookie crumbs—is what keeps me coming back for more. Plus, they are vegetarian and require zero oven time!

Quick Assembly Mint Cookie Quinoa Minis

The best part about these Mint Cookie Quinoa Minis is that they are entirely no-bake. You aren’t waiting for an oven to preheat or worrying about cake doming. We are literally just melting chocolate, stirring things in, rolling balls, and chilling. If you can melt chocolate without burning it (and I’ll show you how!), you can make these. They are ready to go into the fridge almost immediately after mixing, meaning you can have a satisfying treat ready for snacking or serving in about 12 minutes total!

Equipment Needed for Mint Cookie Quinoa Minis

You don’t need a fancy setup for these quick treats, which is part of why I love them so much. We’re keeping things simple so you can get to the eating part faster! Don’t worry about mixers or specialty pans; just grab a couple of bowls and something to stir with. Having the right tools ready makes assembling your Mint Cookie Quinoa Minis totally seamless.

Gathering Your Tools

• Two medium microwave-safe bowls (one for chocolate, one for mixing).
• A sturdy silicone spatula or wooden spoon for stirring.
• Measuring cups and spoons (especially for that crucial mint extract!).
• A baking sheet lined with parchment paper for setting the minis.
• A small spoon or cookie scoop for portioning uniform bite-sized pieces.

Ingredient Clarity for Mint Cookie Quinoa Minis

When you’re working with just five ingredients, every measurement truly matters. Since this is a no-bake recipe where texture is set by the chocolate, precision is key to getting those perfect, satisfying bites instead of a chocolate puddle. Don’t eyeball the mint extract, or you might end up with something that tastes like toothpaste! Getting your components prepped exactly as described ensures that when you mix everything up, the ratio of crunchy filler to binding chocolate is spot on for these Mint Cookie Quinoa Minis.

Measuring the Components

I highly recommend laying everything out before you start melting the chocolate—we call that ‘mise en place’—so you can move fast when the time comes. Here’s exactly what you need and how to prep it for the best results:

Ingredient	Amount & Preparation
Dark Chocolate	200 g, broken into small, even pieces for quick melting.
Puffed Quinoa	60 g, measured lightly to keep it airy.
Crushed Chocolate Cookies	70 g, crushed very finely, almost like coarse sand.
Mint Extract	2 g (use a liquid measuring spoon if you don’t have a scale, but measure carefully!).
Sea Salt	1 g, reserved for sprinkling on top at the very end.

Step-by-Step Instructions for Mint Cookie Quinoa Minis

This is where the magic happens, and trust me, it goes fast! Because we aren’t baking, the success of these Mint Cookie Quinoa Minis relies entirely on how you handle the chocolate. My biggest tip is to have every single solid ingredient measured and ready to go before the chocolate even hits the heat. You want to move quickly once it’s melted so it doesn’t seize up or overheat.

Melting the Chocolate Base

You absolutely must melt your dark chocolate gently. If you blast it in the microwave on high, you risk scorching it, which makes it grainy and unusable as a binder. I use the microwave in short bursts. Put the 200g of broken chocolate into a dry, clean bowl. Microwave it on 50% power for 30 seconds. Stir it really well, even if it doesn’t look melted yet. Then, repeat in 15-second intervals, stirring thoroughly between each one. It should look smooth and glossy when you’re done, maybe taking 60 to 90 seconds total. If you prefer a double boiler, that works great too—just make sure no steam hits the chocolate!

Combining Ingredients for Mint Cookie Quinoa Minis

Once that chocolate is smooth as silk, it’s time to move fast! Immediately add your dry ingredients: the 60g of puffed quinoa and the 70g of crushed chocolate cookies. Stir them in gently with your spatula until everything is just coated. Don’t overmix; we just want the chocolate to wrap around all those crunchy bits. Next, measure out your 2g of mint extract and stir that in quickly. That extract is potent, so a quick incorporation is perfect. At this stage, the mixture for your Mint Cookie Quinoa Minis should look thick and slightly sticky—it should hold its shape when you press a bit of it together.

Forming and Finishing the Minis

Now we shape them! Use a tiny spoon or a small scoop to portion out the mixture. You want them to be bite-sized, maybe the size of a large marble or a small truffle—this recipe should yield about twenty pieces. Roll them lightly between your palms to smooth them out, but don’t press too hard, or you’ll lose that nice internal crunch. Place the formed balls onto your parchment-lined baking sheet. Once they are all rolled, grab that tiny pinch of sea salt (1g) and sprinkle just a few flakes over the top of each mini. That little bit of salt cuts through the sweetness beautifully.

Chilling Time for Firmness

The final, and most important, waiting game! These treats need time to firm up so they don’t fall apart when you try to pick them up. Slide the tray into the refrigerator. They need at least an hour in the cold, but I usually leave mine for an hour and a half just to be safe. This solidifies the chocolate binder, making sure your Mint Cookie Quinoa Minis are perfectly set and ready to eat!

Tips for Perfect Mint Cookie Quinoa Minis

Even though these are easy, I’ve certainly learned a few tricks over the years making batches of these Mint Cookie Quinoa Minis. The biggest pitfalls usually involve the chocolate melting process or the texture of the final mixture. Pay close attention to the chocolate, and you’ll avoid 90% of the problems right away. Remember, we are aiming for glossy, smooth chocolate that binds everything together perfectly.

Adjusting Mint Intensity

The recipe calls for 2g of mint extract, which gives a lovely, noticeable cool flavor. However, mint extracts vary wildly in strength! If you are using a very potent brand, or if you simply prefer a more subtle mint note, definitely start with less. You can always add more, but you certainly can’t take it out once it’s stirred in. Try adding just half a gram, mixing it well, tasting a tiny bit of the mixture on your spatula, and then adding more if you think it needs that extra zing. My preference is strong, but I know some folks like it softer!

Texture Control Guidance

If your mixture seems too dry after adding the quinoa and cookies, don’t panic! This is usually because the cookies absorbed too much moisture or your chocolate cooled down too fast. You can fix this by melting a tiny bit more dark chocolate—maybe 25 grams—and stirring that extra melted binder into the whole batch. If it seems too wet or loose, it means you didn’t crush your cookies finely enough, or maybe your chocolate wasn’t quite firm enough when you started mixing. In this case, just pop the entire bowl in the fridge for 15 minutes to let the chocolate firm up a bit before rolling. That slight chill will help the Mint Cookie Quinoa Minis hold their shape much better!

Storing and Serving Your Mint Cookie Quinoa Minis

Once you’ve made these fantastic little treats, the next big question is how to keep them tasting fresh! Since these Mint Cookie Quinoa Minis rely on chocolate to hold their structure, keeping them cool is super important, especially if your kitchen runs warm. They are best enjoyed chilled, which keeps that satisfying snap in the chocolate shell. I always keep my batch in the fridge, even when I know they’ll disappear in a day or two. It just ensures they stay firm and the mint flavor stays bright and refreshing.

Serving them straight from the fridge is my favorite way; they have a lovely, dense texture that way. If you are taking them to a party or setting them out on a platter, just try not to leave them sitting in direct sunlight or a hot room for too long, or they might get a little soft around the edges. They are vegetarian, so they are generally very safe, but always store leftovers promptly to maintain that perfect crunch!

Storage Table

Here is the quick guide on how to keep your hard work tasting amazing for days to come. Remember, an airtight container is non-negotiable to stop them from absorbing any smells from the fridge!

Storage Method	Location	Expected Freshness
Airtight Container	Refrigerator	Up to 7 days
Airtight Container	Room Temperature (Cool Spot)	Up to 2 days (if your kitchen is cool)
Airtight Container	Freezer	Up to 1 month (thaw slightly before eating)

Frequently Asked Questions About Mint Cookie Quinoa Minis

I get so many great questions about these little powerhouses! Since they are so simple, people often wonder about creative swaps. Don’t be afraid to experiment, but always remember that the chocolate is the glue holding everything together in these Mint Cookie Quinoa Minis.

Can I substitute the dark chocolate

You certainly can substitute the dark chocolate, but you need to stick to a melting chocolate! Milk chocolate works fine, but it will be sweeter and maybe a little softer when set. White chocolate is tricky because it often has a higher melting point and can seize up easily, plus the flavor contrast with the mint isn’t as nice, in my opinion. Just make sure whatever you use is vegetarian-friendly if that’s important to you!

How long do Mint Cookie Quinoa Minis last

Because we aren’t baking anything, the shelf life is really determined by the freshness of the chocolate and cookies. Stored properly in an airtight container in the refrigerator, these Mint Cookie Quinoa Minis stay fantastic for about a week. They are usually gone by day four in my house, but they definitely hold up well if you make a big batch for meal prepping snacks! If you are interested in learning more about food safety and storage guidelines, you can check out resources from the U.S. Food and Drug Administration.

Making these minis vegan

It’s surprisingly easy to make these completely vegan! The main things you need to swap out are the chocolate and the cookies. Look for good quality vegan dark chocolate chips or bars—many are naturally dairy-free. Then, check your favorite chocolate sandwich cookies; many brands use vegetable shortening instead of butter, so you might already be good to go there! Aside from that, the puffed quinoa, mint extract, and salt are usually fine as is. Enjoy your vegan Mint Cookie Quinoa Minis! For more information on finding quality vegan baking ingredients, consulting a guide on Vegan Food & Living might be helpful.

Print