Almond-Cranberry Quinoa Cookies

By LRay

Almond-Cranberry Quinoa Cookies
These cookies are also delicious made with dried cherries instead of cranberries.

Makes about 2 dozen

Recipe by The Bon Appétit Test Kitchen

Photograph by Zach DeSart

January 2012

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 unslated almonds

Preparation

Step 1

Preparation

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, 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.

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.

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