I haven’t changed this recipe from Bon Appetit at all; these breakfast cookies are full of protein and fiber, and are wonderful. They’re great to eat on the go in the morning, and they freeze well, so I often make a double batch (the photos show a double batch, though the recipe below is for a single batch).
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 large eggs
- 1 tsp vanilla
- 1/2 tsp almond extract
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1 cup cooked quinoa, cooled
- 1 cup oats
- 1 cup dried cranberries
- 1/2 cup slivered almonds
Preheat oven to 375 degrees, and line baking sheets with parchment paper.
In a large bowl, using an electric mixer, cream together the butter, sugars and honey.
Add the eggs, vanilla and almond extract, and mix well. Add the salt, baking powder and baking soda, mixing until incorporated.
Add flour, mixing on low speed just until it’s blended into the butter mixture.
Using a wooden spoon, stir in the quinoa, oats, cranberries and almonds.
Drop 2 TBS portions onto the baking sheets, with about 2” space in between cookies.
Bake for 12 – 15 minutes, or until golden brown. Cool on wire racks.