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Epicurious
Bon Appétit

Almond-Cranberry Quinoa Cookies

By Jenny Rosenstrach

4.7

(35)

These cookies are also delicious made with dried cherries instead of cranberries.

Recipe information

  • Yield

    Makes about 2 dozen

Ingredients

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
Ingredient info: White whole wheat flour and quinoa can be found at better supermarkets and at natural foods stores.

Preparation

  1. Step 1

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

    Step 2

    Bake cookies until golden, 12-15 minutes. Transfer cookies to a wire rack and let cool. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.

TagsCookieDessertAlmondNutCranberryBerryFruitQuinoaRice & GrainsSnackEasyBakingBon Appétit
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