Sunday, January 22, 2012

Cranberry-Almond-Chocolate Quinoa Cookies

You can justify making these (and eating them!) because they are made with quinoa, a super healthy ingredient.  It adds a little texture to the cookie but you don't really taste it in there with all of the other goodies.  We used all purpose white flour, but you could make them even healthier by using some wheat flour instead.  These are great for desert, or even for a quick breakfast- considering they have all of the ingredients you might eat in a bowl of granola.
1 1/2 cups all purpose unbleached flour 
1 t kosher salt 
1/2 t baking powder 
1/2 t baking soda 
1/2 cup (1 stick) unsalted butter, room temperature 
1/4 cup sugar 
1/4 cup (packed) light brown sugar 
1/4 cup agave nectar or honey 
2 large eggs 
1 t vanilla extract 
1/2 t almond extract 
1 cup cooked quinoa, cooled 
1 cup old-fashioned oats 
1/2 cup dried cranberries 
1/2 cup semi-sweet chocolate chips
1/2 cup slivered unslated almonds 

Preheat oven to 375 degrees F and line your baking sheet(s) with parchment paper.   In a mixing bowl, combine butter, both sugars, and agave nectar or honey.  Beat with an electric mixer or by and until smooth and well combined.  Add the two eggs and both extracts and mix thoroughly.

Next, add the salt, baking powder and baking soda, and flour to the bowl and mix until it is all incorporated into the batter.  Finally, add the quinoa, oats, cranberries, chocolate chips, and almonds to the bowl and stir until just combined.

On your baking sheets lined with parchment paper, place balls of dough (1-2 T each depending on how large you want your cookies) about one inch apart.  Bake for 12-15 minutes or until golden.  Place on cooling racks after you remove them from the oven.  Store in a zip-lock bag or air-tight container.

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