I pretty much overdosed on these cookies but until I did, I thought they were pretty great. Now I think I'll have to wait a bit before I make them again. After all, I did make a batch then proceed to make two more as these seemed like the perfect on-the-go breakfast cookie. Not so after too many mornings in a row.
Are you turned off? You shouldn't be. Until I ate a dozen of them over a couple day period I adored them. They have loads of good things in there like almonds and cranberries and the oh-so-popular grain of quinoa which packs them out with protein.
Although I call them a cookie and even put chocolate chips in a few, my husband wasn't fooled. He claimed they were muffins. The hurt my feelings at first, but then I was fine with it. Call it what you will, I'm going to call it a breakfast cookie.
{Recipe thanks to and adapted by Bon Appetit}
{Ingredients You'll Need}
- 1 1/2 cups whole wheat flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup coconut oil
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup cooked quinoa, cooled
- 1 cup old-fashioned oats
- 1 cup dried cranberries
- 1/2 cup slivered almonds
- Preheat oven to 375 then whisk flour, salt, baking soda, and baking powder in a small bowl.
- In a mixer beat the coconut oil, both sugars, and honey for about 3 minutes. Add eggs and vanilla then beat in flour mixture little by little then stir in quinoa and oats, cranberries and almonds.
- Drop onto prepared pan and bake 12-15 minutes until done.
I love the coconut oil in here- my new love! These can be frozen for a month, or consumed in mass quantities right away, but I don't recommend it.
No comments