living a well tended life... at any age

“keen” on quinoa: breakfast cookies

Breakfast cookies.

A concept that – theoretically, anyway – scores big.

The promise of a healthy, portable meal – in cookie form? Yes, please.

But if you’ve ever sampled one – or (like me), tried to make a batch at home – you’ve found that the results are almost always disappointing. Large-as-a-plate, dry-as-a-rock, you know. I’d long since given up on nailing this elusive baked good until I came across a recipe from Jenny (remember her?) in Bon Appetit. And since Jenny ranks high on my list of cooks-I-trust (what’s with all the hyphens-in-this-post???), I knew I’d be in good hands.

Allow me to introduce THE best breakfast cookie you’ll ever eat!

almond cranberry quinoa breakfast cookies

Seriously – they’re all the things:

Easy.

Versatile.

Delicious.

almond cranberry quinoa breakfast cookies

Moist, flavorful and chewy, these not-too-sweet cookies are my go-to mid-morning snack (I’m just going with the hyphen thing at this point). And they keep really well too – more than a week on my counter in an airtight container.

And they use quinoa! Cooked, no less!

Give these a try and let me know what you think – I’m going to swap the almonds and cranberries for chopped pistachios and dried cherries next time………

almond cranberry quinoa breakfast cookies

Quinoa Breakfast Cookies
from Bon Appetit

1/2 c. (1 stick) unsalted butter, room temperature
1/4 c. sugar
1/4 c. (packed) light brown sugar
1/4 c. honey
2 large eggs
1 t. vanilla extract
1/2 t. almond extract
3/4 c. whole wheat flour (see Note, below)
3/4 c. all purpose flour
1 t. kosher salt
1/2 t. baking powder
1/2 t. baking soda
1 c. cooked quinoa, cooled (read here for how to cook quinoa)
1 c. old-fashioned oats
1 c. dried cranberries (can substitute with any dried fruit)
1/2 c. slivered unsalted almonds (can substitute with any chopped, sliced or slivered nuts)

Preheat oven to 375; line 2 baking sheets with parchment paper.

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. Add both flours, salt, baking powder and baking soda. Beat on low speed till combined. Add quinoa, oats, cranberries and almonds and beat on low for a few seconds, till just combined.

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. Store in an airtight container (layers separated by wax paper) at room temperature for up to one week; freeze for longer storage.

Note: A reader just checked in to report that she substituted the flours used above with an equal amount of Cup4Cup gluten-free flour, with great success!

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2015/03/27/keen-on-quinoa-breakfast-cookies/

almond cranberry quinoa breakfast cookies

Want more quinoa?

Steak With Cauliflower Puree and Crispy Quinoa
Toasted Coconut, Quinoa & Oats Cereal
Quinoa Stuffed Peppers

8 Comments

  1. Stacy on March 27, 2015 at 9:18 am

    What a beautiful post and it looks and sounds delish

    • sherisilver on March 27, 2015 at 9:46 am

      Thanks so much Stacy – they’re really delicious!

  2. Jill Parrella on March 28, 2015 at 3:05 pm

    Yay – (hyphen) I’ve been waiting for you to show us these! These look delicious. I am currently buying a healthy and delicious breakfast cookie but it is expensive.

    I’m going to give these a try and also add chia & flax seeds to boost the “healthy” even more!

    Beautiful pics – as always.

    xo

  3. sherisilver on March 28, 2015 at 7:32 pm

    Thanks my friend (hyphen) – let me know how much chia/flax you add and how it turns out! xo

  4. Shalagh Hogan on March 28, 2015 at 11:22 pm

    How enticing. This may actually get me to use one these quinoa recipes. Because (hyphen) cookies for breakfast!
    Love,
    Shalagh

  5. Adrian on November 9, 2015 at 2:42 pm

    I am making these for the second time. LOVE THEM! I made them with Cup4Cup gluten-free flour, and they came out absolutely delicious. Thanks for the post!

    • sherisilver on November 9, 2015 at 6:49 pm

      YES! Updating the post now to include this tip; thank you! 🙂

Leave a Comment





css.php