Quinoa Cherry Cookies

It is no secret that quinoa is one of my favorite foods. I would put it in just about anything, and this recipe is proof of that! I don’t bake cookies too often (my love for cakes and scones keeps me occupied), but I really really love these.

I have nothing against a decadent chocolate chip cookie (bring it on!), but I like that these cookies offer a more healthy option. They feature whole wheat flour, oats, and, of course, quinoa. A glorious trifecta!

They are lightly sweetened, and they have that perfect caramelized sweetness that oats usually produce when combined with honey and brown sugar. Yum!

I added walnuts and dried cherries because they are my favorite, but this recipe is a great base for experimentation. Cranberries would be great, or a dash of cinnamon and some pecans. Perhaps even pine nuts and a bit of rosemary. I just love this kind of daydreaming.

Can you taste the quinoa? Just a little bit, and not in every bite. But it really does add a bit of nutty crunch and texture to the whole cookie. I have a feeling I’m going to be making these all the time! Hope you enjoy!

Quinoa Cherry Cookies
Slightly adapted from Bon Appetit

Makes about 2 dozen

1 1/2 cups white whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1/4 cup (packed) light brown sugar
1/4 cup honey
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
1 cup dried cherries
1/2 cup chopped walnuts

-Preheat oven to 375°. Line 2 baking sheets with parchment paper or a Silpat.
-Whisk flour, salt, baking powder, and baking soda in a medium bowl.
-Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes.
-Add eggs and vanilla; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time.
-Stir in quinoa, oats, cherries, and walnuts. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1” apart.
-Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool. Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.

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