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 Sheri Silver

almond cranberry quinoa breakfast cookies

Want more quinoa?

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


  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.


  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!

  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! 🙂

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