Almond-Cranberry Quinoa Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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These cookies are also delicious made with dried cherries instead of cranberries. Ingredients:
1 1/2 cups white whole wheat flour |
1 teaspoon kosher salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 cup (1 stick) unsalted butter, room temperature |
1/4 cup sugar |
1/4 cup (packed) light brown sugar |
1/4 cup honey |
2 large eggs |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1 cup cooked quinoa, cooled |
1 cup old-fashioned oats |
1 cup dried cranberries |
1/2 cup slivered unsalted almonds |
Directions:
1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cranberries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1 apart.
2. Bake cookies until golden, 1215 minutes. Transfer cookies to a wire rack and let cool. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.
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