Gluten Free Oatmeal, Quinoa and Apple Cookies
Teacher, designer and mom, BLW certified and creator of @en_mi_plato, where she shares allergen-free recipes.
Cook Time
Cook Time
  • ¼cup maple syrup
  • cup tahinican substitute peanut butter
  • 1tsp liquid coconut oil
  • 1tsp vanilla extract
  • ½cup gluten-free whole oatsthey can use normal
  • ½ cup of inflated quinoa popcorn
  • 1tbsp ground cinnamon
  • 1 apple chopped into small squares
  1. In a bowl put the maple syrup, tahini, coconut oil and vanilla. Mix until everything is combined.
  2. Add the oats, quinoa popsicles, cinnamon and the chopped apple. With a spoon mix well until everything is well combined.
  3. With a spoon, scoop out a bit of the mixture and put it on a silpat or parchment paper that is the size of the Instant Vortex basket.
  4. Form the biscuit by flattening the ball of dough with the bottom of the spoon. Repeat until no more mixture remains.
  5. Using the Instant Vortex panel, press Air Fry , set the time to 6 Minutes and the temperature to 180°C . Press Start .
  6. Once it appears on the Add Food screen , place the silpat or parchment paper with the cookies on the rack, making sure they are in a single layer. Close. Repeat the process with the rest that remain.
  7. When the time is up, open the air fryer basket and check your cookies.
  8. Remove the cookies from the basket, let cool for about 5 minutes. Remove from the surface where they were cooked and enjoy.
  9. If you like, you can store them in an airtight jar, and vary by putting chia, flaxseed, sesame, pumpkin seeds or change the apple for pear, chocolate chips or nuts.