I kept reading on how January is a dessert/cookie/meat/etc free month, but I still went ahead and made this cookies, and I don’t regret it 🙂 There are so many fun cookies recipes I want to try and I never manage to make all the cookies I want for the holidays. I have to admit that these cookies were not on my holiday list, but I was very curious about the quinoa in them and they seemed very versatile. You can have them for breakfast, as an afternoon snack and even as an after-dinner dessert 😉 This recipe is adapted from Bon Appetit.
- 1 1/2 cups flour
- 1 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda
- 1 stick unsalted butter at room temperature
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1/4 cup honey
- 2 eggs
- 1 tsp vanilla extract, 1/2 tsp almond extract
- 1/2 cup almond meal
- 1 cup cooked quinoa
- 1 cup dried cranberries
Preheat oven to 375 F.
Add the salt, baking powder and baking soda. Beat in the flour 1/4 cup at a time. Stir in the almond meal.
Spoon dough (~1 heaping tablespoon) onto baking sheets lined with parchment paper.
Bake until golden (~12 minutes). Let cookies cool and store in an airtight container.
These cookies were very tasty. They did turn out a bit sweeter than I expected them to, so probably next time I make them I will just not add both types of sugar. They will be healthier this way too 😉