I made these cookies this morning and can I just say...YUM. I came across this recipe in the January 2012 issue of Bon Appetit. Let me just thank my dentist again for carrying that magazine. :) Not only are these tasty, full of whole grains, but super filling too! Seriously, I ate breakfast hours ago and I am still stuffed, which almost never happens.
Anyway, without further ado:
Almond Cranberry Quinoa Cookies (Yes, Quinoa. Trust me they're good, keep reading).
Makes about 2 dozen
1 1/2 cup of White Whole Wheat Flour
1 teaspoon Kosher Salt (if you use table/sea salt you won't need as much, more like 1/2 tsp.)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, At room temperature
(I used 1/4 cup unsalted butter and 1/4 cup unrefined coconut oil--super yum!)
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract (Seriously, I have never been a fan of almond extract and was honestly hesitant to buy it, but thankfully it doesn't overwhelm the other flavors in this cookie--whew!)
1 cup COOKED quinoa, cooled
1 cup old fashioned oats
1 cup dried cranberries (or cherries)
1/2 cup slivered, unsalted almonds
Preheat oven to 375 degrees
In a medium bowl whisk together the dry ingredients; set aside. In a large bowl or mixer mix together the butter, sugars, and honey until light and fluffy. Add the eggs and extracts and mix until combined. Turn mixer to slow and add the dry ingredients until combined. Stir in the quinoa, oats, cranberries and almonds.
Drop by spoonfuls onto parchment lined cookie sheets and bake for 12-15 minutes, rotating the pan halfway through the cooking time. (I ended up baking mine for about 10 minutes).
These cookies are soft and almost like a muffin but so much easier. I mean seriously, do you like washing muffin tins? Because I don't!
Enjoy!
**A note about quinoa. If you haven't heard about it before it's an ancient grain similar to rice but packed with protein. I love it! Just make sure to rinse it before cooking. It's a 1 to 2 ratio, quinoa to liquid, simmer until liquid is gone. As a side dish I cook it with chicken broth, but obviously for these cookies I just used water.
Seriously, if you haven't tried it yet--do it today!
4 comments:
These sound great! I will definitely try them. Thanks for sharing!
That was from, me, Breanne, not Adam :)
Sounds really good. When I get my usual motivation to cook back, I will definitely have to try this!
YAY, a baking recipe with quinoa that actually works! I'm making them this week. Not many other baking recipes with quinoa have worked for me. Thanks for posting!
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