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Quinoa Breakfast Cookies

September 17, 2020 by Jill Foucre Leave a Comment

Quinoa Breakfast Cookies
2020-09-17 13:39:56
Print
Ingredients
  1. 1 1/2 cups white whole wheat flour
  2. 1 teaspoon kosher salt
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 cup (1 stick) unsalted butter, room temperature
  6. 1/4 cup sugar
  7. 1/4 cup (packed) light brown sugar
  8. 1/4 cup honey
  9. 2 large eggs
  10. 1 teaspoon vanilla extract
  11. 1/2 teaspoon almond extract
  12. 1 cup cooked quinoa, cooled
  13. 1 cup old-fashioned oats
  14. 1 cup dried cherries
  15. 1/2 cup slivered unsalted almonds
Instructions
  1. Preheat oven to 375°. Line 2 baking sheets with parchment paper.
  2. 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.
  3. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cherries, 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.
  4. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.
Notes
  1. Source: Bon Appetit
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Baked Goods, Breakfast, Recipes

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