January is the month of resolutions and whether we make them at all and then manage to stick to them is between us and our “conscience”. Personally, I don’t make any; it’s hard enough to try and be good all year round, who needs added pressure?!
But when we found this recipe in this month’s issue of Bon Appetit, we were as excited as the author Jenny Rosenstrach who titles her article “Hallelujah: Cookies for Breakfast!”. I think we have all tried to feed a healthy morning meal to our children with various degrees of success. How would they like to have a cookie for breakfast? I bet this would work. And they don’t need to know that these are loaded with protein and fiber, not too sweet and deliciously soft.
You will need:
1 1/2 cups white whole wheat flour
1 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (1 stick) unsalted butter at room temperature
1/4 cup sugar
1/4 cup (packed) light brown sugar
1/4 cup honey
2 large eggs
1 tsp vanilla
1/2 tsp almond extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
1 cup dried cranberries
1/2 cup slivered unsalted almonds
-Preheat oven to 375F
Line two baking sheets with parchment paper
Mix flour, salt, baking powder and baking soda in a medium bowl
Using an electric mixer, beat butter, both sugars and honey until light and fluffy, about 3 minutes
Add eggs and extracts, beat until pale and fluffy, about 2 minutes
Beat in flour mixture, 1/2 cup at a time.
Stir in quinoa, oats, cranberries and almonds
Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1″ apart.
Bake cookies until golden, 12-15 minutes. transfer to wire rack to cool.
DO AHEAD: Store cooled cookies airtight at room temperature for 1 day or freeze for up to 1 month.