Have you ever had those oatmeal breakfast cookies from the grocery store that make life on a busy morning quick and easy? These are just like those. Except that they are made with quinoa. And they taste better! Just think of the added cranberries and almonds (and the freshness, of course!). AND you can freeze them for up to a month, so don’t fret if you are coming up on a busy month of graduation, job searches, baby-raising, and moving half way across the country because pull these puppies out of the freezer and you’re set to go! Oh, are you not doing all of those things? Well, then make them for me and I’ll freeze them.
Speaking of busy, Jake’s parents came to visit to attend his graduation (smarty pants got his master’s degree in mechanical engineering) and the next day we took Lily to the aquarium. She loved the “ishies” and the sea turtle floating around in the huge cylindrical tank, but the scuba diver scared the bejeezus out of her!
Quinoa Breakfast Cookies
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
Preheat oven to 375°. Line 2 baking sheets with parchment paper or a silicone baking sheet. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat the butter, both sugars, and honey until light and fluffy, about 3 minutes. Add the 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 onto the prepared sheets, spacing at least 1” apart.
Bake cookies until golden, 12–15 minutes. Transfer them to a wire rack and let cool.
Source: Bon Appetit