“keen” on quinoa: breakfast cookies

March 27th, 2015

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:




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 Donuts, Dresses and Dirt

almond cranberry quinoa breakfast cookies

Want more quinoa?

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

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