Description
A drop cookie featuring quinoa, oats, dried cranberries, almonds, and chocolate.
Ingredients
Scale
- 1 1/2 cups whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup cooked quinoa, cooled
- 1 cup old-fashioned oats
- 1 cup dried cranberries
- 1/2 cup slivered unsalted almonds
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 375F. Line 2 baking sheets with parchment paper. In a small bowl, mix together flour, salt, baking powder, and baking soda. Set aside.
- In the bowl of an electric mixer, beat butter, both sugars, and honey for 3 minutes, until light and fluffy. Add eggs and extracts. Beat until pale and fluffy (about 2 minutes). Add flour mixture 1/2 cup at a time, beating until mixed in.
- Stir in quinoa, oats, cranberries, almonds, and chocolate chips. Spoon dough (2-tbsp–I made mine closer to 1 1/2 tbsp) onto prepared baking sheets and bake for 11-13 minutes, until edges are lightly browned.
Notes
from Bon Appetit January 2012
- Prep Time: 15 mins
- Cook Time: 13 mins