Cranberry Quinoa Breakfast Cookies

This recipe is also from Bon Appétit. I didn’t use the almonds, because I don’t really like nuts in cookies, but I did use the almond extract, which was quite present in the final flavor along with the quinoa – yum! These cookies were absolutely delicious, fluffy on the inside and lightly crispy on the outside, especially when they were still warm. I used an ice cream scoop to portion out the dough evenly, but next time I would flatten them out a little, as they really don’t spread out. You could use dried cherries instead of cranberries, as they go really well with the almond extract.

1 ½ cups white whole wheat flour
1 tsp kosher salt
½ tsp baking powder
½ tsp baking soda
½ cup (1 stick) unsalted margarine
¼ cup sugar
¼ cup (packed) light brown sugar
¼ cup honey
2 large eggs
1 tsp vanilla extract
½ tsp almond extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
1 cup dried cranberries

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 margarine, 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, ½ cup at a time. Stir in quinoa, oats, cranberries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1” apart.

Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool.