cranberry almond quinoa cookies

Friday, February 3, 2012

There are few cookies that can be eaten for breakfast.

I've been known to eat more than my fair share of chocolate chip cookies for breakfast, but let's be real, we shouldn't eat those everyday.

So naturally, when I come across a recipe labelled as a "breakfast cookie", my spidey senses go crazy.

Will it be sweet? Will it have chocolate ? Does it involve kale and flax seeds?

Yes, no and thankfully, no.

The ingredient list is nothing super crazy, except the quinoa. I personally love quinoa. It's a super food. Extra tasty for dinner with some butter, black pepper, and lemon zest. Even more crazy delicious for breakfast with some maple syrup and walnuts. So really, could quinoa in a cookie be a horrible thing?


It's not. It's probably the best thing ever to happen to cookies.

It makes these cookies, fluffy like muffins. They're more tiny muffin tops than cookies.

The cookies are sweet, but not overly sweet, the honey gives them just the right amount of sweetness, the oats and quinoa make them hearty and chewy and the dried cranberries are a really nice touch.

Cranberry almond quinoa cookies
[ from Bon Appetit ]

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/4 cup white sugar
1/4 cup lightly packed brown sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup cooked quinoa, cooled to room temperature
1 cup large flake oats
1 cup dried cranberries
1/2 cup slivered, unsalted almonds

Preheat oven to 375 degrees.

In a large bowl, whisk together the flour, salt, baking powder, and baking soda. In the bowl of your stand mixer, or in another large bowl, beat together the butter, sugars, and honey for 3 minutes until light and fluffy. Add the eggs and the extracts and beat for another 2 minutes until smooth. Slowly beat in the flour mixture, in 3 additions, until well blended. Stir in the quinoa, oats, cranberries, and almonds.

Spoon 2 tablespoon-fulls on to baking sheets, about 1-inch apart. Bake for 12 - 15 minutes, or until cookies are set and golden brown.

Transfer cookies to a wire rack and let cool completely. Store leftovers in an airtight container.