Wednesday, December 5, 2012

loaded quinoa breakfast cookies

So, these are a jack-of-all-trades cookie.
They are incredibly healthy for you.
Healthy enough for husband eats them two at a time after a workout.
Or for a toddler that has a sweet tooth like his mama and his mama doesn't want to give him cookies all the time.
Or ever.
Poor child.
But, really.  These are great.
The addition of quinoa is unusual but think of it like oatmeal cookies...great texture and way healthier than more white flour.
They are packed with dried cherries, coconut, almonds, and a few dark chocolate morsels.

Loaded Quinoa Breakfast Cookies
My mom emailed this clue where she got it!
Makes around 2 dozen.
And add whatever you'd like!  No almonds? Add pecans.  Hate cherries?  Use cranberries. You get the picture.
1 1/2 cups white whole wheat flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup coconut oil, room temp
1 1/2 tablespoons maple syrup
1/4 cup brown sugar
1/4 cup clover honey
2 eggs, room temp
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup cooked, cooled quinoa
1 cup old fashioned oats
1 cup dried cherries
1/2 cup toasted unsweetened coconut
1/2 - 1 cup toasted, slivered almonds (or pecans!)
1/2 - 1 cup dark chocolate chunks

Preheat your oven to 375*.
Whisk flour, salt, baking powder and soda together in a medium bowl.  Set aside.
Beat coconut oil, maple syrup, brown sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts and beat until pale and fluffy, about 2 minutes.
Beat in flour mixture, 1/2 cup at a time, until just combined.
Fold in quinoa, oats, cherries, coconut, nuts, and chocolate chunks.
Drop dough by tablespoon-ful onto parchment-lined baking sheets and bake until golden, 12-15 minutes.
Transfer to cooling rack, cool, and enjoy!

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