Dark Chocolate Almond Cranberry Quinoa Cookies
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Recipe Type: dessert
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Cook Time: 
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A drop cookie featuring quinoa, oats, dried cranberries, almonds, and chocolate.
Ingredients
  • 1½ cups whole wheat pastry flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • ¼ cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 cup cooked quinoa, cooled
  • 1 cup old-fashioned oats
  • 1 cup dried cranberries
  • ½ cup slivered unsalted almonds
  • ½ cup dark chocolate chips
Instructions
  1. 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.
  2. 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 ½ cup at a time, beating until mixed in.
  3. Stir in quinoa, oats, cranberries, almonds, and chocolate chips. Spoon dough (2-tbsp--I made mine closer to 1½ tbsp) onto prepared baking sheets and bake for 11-13 minutes, until edges are lightly browned.
Notes
from Bon Appetit January 2012
Recipe by Honest Cooking at https://honestcooking.com/cooking-the-magazines-dark-chocolate-almond-cranberry-quinoa-cookies/