Quinoa Oatmeal Cranberry Cookies Recipe

Quinoa Oatmeal Cranberry Cookies Recipe

Quinoa Oatmeal Cranberry Cookies

Ingredients

1 1/2 cups 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 cup cooked quinoa, cooled
1 cup old-fashioned oats
1 cup dried cranberries**
1/2 cup slivered or crumbled unsalted nuts**

Method

Preheat oven toe 375. Whisk together the flour, salt, baking powder and baking soda in a medium sized bowl. Next, cream the butter, sugars and honey together in an electric mixer until smooth. Add the eggs and vanilla and mix at a moderate speed for several minutes until light and fluffy. Stir in the quinoa, oats, cranberries and nuts (see note). Mix until just incorporated.

Drop two tablespoon portions of the dough onto parchment covered baking sheets, about an inch or so apart. Bake for 15 minutes until golden brown. Cool on a rack and enjoy. Makes about 2 dozen.

*The original recipe called for white whole wheat flour – I just had regular whole wheat flour and it worked out great.
**You can swap pretty much any ingredients into these cookies. The original recipe called for cranberries and almonds. I used a handful of pecans I had leftover from Christmas in the freezer which I tossed in. Other people suggest chocolate chunks, or whatever you’d like.

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