Hidden within these delicious oatmeal raisin cookies are almonds and quinoa - the perfect additions to create a "healthy" and delicious snack! It is important to me that if I am going to eat to my heart's content, that at least some of the ingredients have nutritious value. The original recipe called for cranberries, but because we are in "stay-at-home" mode, I couldn't just go to the store and get some. Luckily, we had raisins which ended up tasting amazing. So, I changed the recipe from bon appétit's "Almond-Cranberry Quinoa Cookies" to my own version. Some of the changes include different flour, no almond extract and raisins instead of cranberries!
ingredients ~
1 cup white whole wheat flour
1/2 cup all purpose flour
1 tsp. kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter (1 stick), room temp.
1/4 cup sugar
1/4 cup (packed) light brown sugar
1/4 cup honey
2 large eggs
1 1/2 tsp. vanilla extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
1/2 cup raisins
1/2 cup slivered unsalted almonds
recipe ~
1. Preheat oven to 375 and line 2 baking sheets with parchment paper.
2. Whisk flours, salt, baking powder, and baking soda in a medium bowl.
3. Beat butter, sugars, and honey in a large bowl until light and fluffy; add eggs and vanilla extract and beat until pale and fluffy.
4. Beat in flour mixture 1/2 cup at a time.
5. Stir in quinoa, oats, raisins, and slivered almonds.
7. Spoon dough in 2-tablespoon portions 1" apart and place on sheets.
8. Bake until golden, 12-15 minutes; remove from oven and transfer to wire rack to cool.
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