Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
If using a flax egg instead of egg, combine 1 tablespoon ground flax seeds with 3 tablespoons warm water. Allow to sit and set aside.
Place 2 ounces of chocolate chips and cooked quinoa into a food processor. Process until smooth.
Sift together flour, cocoa powder, baking powder, baking soda and sea salt. Stir in quinoa mixture.
In a separate bowl beat together egg, Sugar In The Raw Organic White® and butter. Add applesauce, vanilla extract and mint extract and whisk until well combined. Stir until just mixed and add in remaining 2 ounces of chocolate chips.
Drop by the spoonful onto prepared baking sheet. Using a wet spoon, flatten the tops of the cookies. Bake for 12 to 18 minutes. Allow to cool for 5 minutes in the pan and then transfer to a rack to cool completely. If desired, top with mint drizzle.
Combine all ingredients in a small bowl. Add additional milk by the teaspoon until desired texture is reached. Drizzle with a spoon onto cooled cookies. Alternatively, place icing in a small plastic bag and cut the corner to create an icing bag.