cranberry coconut quinoa breakfast cookies

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
  1. Preheat oven to 375 then whisk flour, salt, baking soda, and baking powder in a small bowl.
  2. 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.
  3. 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.

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