Welcome to 2012 at Baking and Boys! I’ll be on a little bit of a healthier kick, but don’t worry, that doesn’t mean there won’t be treats and goodies and even some more indulgent ones now and then. While working away on the treadmill early one morning recently, I came across this recipe for these Almond Cranberry Quinoa Cookies in the latest (January 2012) issue of Bon Appetit magazine (Yes, I read foodie magazines while I’m on the treadmill.)
I was intrigued by these cookies having cooked quinoa in them and I just happened to have some leftover plain cooked quinoa in my fridge. That sold me, but so did everything else in the cookies—almonds, cranberries, oats, whole wheat flour, a lower amount of sugar, it all sounded good to me as I start the new year (pretty much always do after the holidays) eating a little better than I had been.
I made the cookies today and think they’re great! I did make one change to the recipe, but I don’t think it really changed them much. I used Bestlife buttery baking sticks (a 50/50 non-hydrogenated butter substitute that I really like). Just decided if I was going to make a healthier cookie, that I’d go with that butter substitute instead of the butter called for in the recipe.
Besides that change, after I baked half the dough as written, I added some dark chocolate to the rest. So some of the cookies don’t have chocolate and some do! Can you guess which I like better? Here’s the recipe with my changes.
Almond Cranberry Quinoa Oatmeal Cookies with Dark Chocolate, by Katrina, Baking and Boys!
1 1/2 cups (180 grams) white whole wheat flour
1 teaspoon kosher salt (I used a coarse grain)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup Bestlife buttery baking sticks (could use butter or another butter substitute like I Can’t Believe It’s Not Butter)
1/4 cup (50 grams) granulated sugar
1/4 cup (55 grams) packed light brown sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup cooked quinoa, cooled
1 cup (80 grams) old-fashioned oats
1 cup dried cranberries
1/2 cup slivered unsalted almonds (I used sliced almonds)
2 ounces dark chocolate, chopped (or chips)---optional
Preheat oven to 375 degrees. (I used my convection oven, so I heated the oven to 350 degrees). Line baking sheets with parchment paper.
In a medium sized bowl, whisk together the flour, salt, baking powder, baking soda and salt. Beat together the butter, sugars and honey in an electric mixer until light and fluffy, about 3 minutes. Add the eggs and vanilla and almond extracts and beat another two minutes. Add flour mixture and mix just until combined. Stir in quinoa, oats, cranberries and almonds. Add the chocolate, if using. Scoop (about 2-tablespoonsful) dough out onto prepared baking sheets, spacing them about 1 1/2 inches apart.
Bake the cookies until golden, 12-15 minutes (I did 11 minutes with two sheets in my convection oven at a time). Remove from oven and let sit on the baking sheets for a couple minutes, then transfer them to a wire rack and let cool completely. Makes 24-28 cookies.
Serving—1 Cookie, Calories 148, Carbs 21 grams, Fiber 2 grams, Protein 2.9 grams, Sugars 10.7 grams Fat 6.3 grams (that is if you use real butter)
I love the almond extract in these and would recommend it if you’re using almonds. They are a soft, chewy cookie and have many great flavors. You could use walnuts or pecans if you don’t like almonds, or raisins or tart dried cherries instead of cranberries. I think these could easily be a great pre-workout food or even a breakfast cookie (or two). Thanks, Bon Appetit!