Quinoa Breakfast Cookie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
Ingredients1 1/2 cups white whole wheat flour1 teaspoon kosher salt1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 cup flax seed meal1/2 cup (1 stick) unsalted butter, room temperature1/4 cup sugar1/4 cup (packed) light brown sugar1/4 cup honey1/2 cup egg whites1 teaspoon vanilla extract1/2 teaspoon almond extract1/4 cup unsweetened applesauce1 cup cooked quinoa, cooled1 cup old-fashioned oats1 cup dried blueberries1/2 cup slivered unsalted almondsRead More https://www.bonappetit.com/recipes/2012/01/almond-cranberry-quinoa-cookies#ixzz1rhDCeDuu
Preparation
Preheat oven to 375°. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, flax seed meal, 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 extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, berries, and almonds. 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. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.
Read More https://www.bonappetit.com/recipes/2012/01/almond-cranberry-quinoa-cookies#ixzz1rhDcZOqK
Serving Size: 32 cookies
Number of Servings: 32
Recipe submitted by SparkPeople user LIZINBOSTON1.
Preheat oven to 375°. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, flax seed meal, 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 extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, berries, and almonds. 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. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.
Read More https://www.bonappetit.com/recipes/2012/01/almond-cranberry-quinoa-cookies#ixzz1rhDcZOqK
Serving Size: 32 cookies
Number of Servings: 32
Recipe submitted by SparkPeople user LIZINBOSTON1.
Nutritional Info Amount Per Serving
- Calories: 102.5
- Total Fat: 4.8 g
- Cholesterol: 7.8 mg
- Sodium: 5.0 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.9 g
- Protein: 2.5 g
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