I know I’m totally late to this party but let’s talk about the superfood that is quinoa.
Did you know quinoa is actually a seed but is still considered a whole grain and a complete protein?
Are you still awake?
People are ga-ga over quinoa these days so, ever the one to embrace a fad a safe year or two in, I jumped on the bandwagon too. Last week I tossed some quinoa into this thai chopped salad, then threw the leftover cooked quinoa into these cookies. I love that the quinoa takes on the taste of whatever’s around it, making it so versatile! If you’re not a huge quinoa fan, well you can’t even tell it is in these babies so don’t fret!
So here’s breakfast – er, I mean, a fairly nutritious cookie.
There is quinoa, oats, almonds and dried cranberries in these cookies. Pretty good, right? They aren’t gluten-free as there is wheat flour in the recipe but if any of you play around with almond or gluten-free flours let me know!
Also, you’ll note what a terrible stirrer I am of my cookie dough. Forget the scraping down of the sides – apparently I’m more of a dump and go kind of girl 
Fresh from the oven. I really want one now. Wondering why I gave them all away…
And here they are (or were…sigh), ready to be gobbled down by some lucky cookie monsters. Enjoy!
Cookies for breakfast? These cookies are full of quinoa and oats and use wheat flour. So go on, grab one on your way out the door for the day, guilt-free!
Ingredients
- 1 1/2 cups white whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 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 or cherries (really any dried fruit would be great in this cookie)
- 1/2 cup slivered unsalted almonds
Instructions
- Preheat oven to 375°. 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, brown sugar and honey in a large bowl until light and fluffy, about 3 minutes.
- Add eggs and extract; 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 onto prepared sheets, spacing 1” apart.
- Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool.
Notes
110 calories per cookie, 5 grams of fat, 14 carbs, 3 grams of protein, 2 grams of fiber
Adapted from Bon Appetit.
TOTAL: Approximately $3.75 or $.13 per cookie using this spreadsheet where I’ve included the prices I typically pay per food item, and where I shop.
