Quinoa Cherry Cookies
8 May 2012
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.

May 08, 2012 @ 07:43:15
Sounds like a winning combination to me! And cherry season is coming; I saw some at the farmers’ market this past weekend!!
May 08, 2012 @ 15:40:18
Oh, these would be so perfect with fresh cherries–I can’t wait to get my hands on some. Reminds me of our cherry zucchini mascarpone cake! 🙂
May 08, 2012 @ 20:19:26
These look delicious! Fresh cherries would be lovely!
May 13, 2012 @ 20:18:28
I can’t wait until cherry season! I will happily eat them every day!
Cherry, Almond and White Chocolate Quinoa Cookies | Altogether Beautiful Life
Mar 24, 2013 @ 15:47:16
[…] sharing it over at Pink Peony Style! Cherry, Almond, White Chocolate Quinoa Cookies Adapted from Krug the Thinker 1 1/2 cups wheat flour 1 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1/2 cup unsalted […]