Quinoa Breakfast Cookie

Quinoa Breakfast Cookie

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Nutritional Info
  • Servings Per Recipe: 32
  • 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

View full nutritional breakdown of Quinoa Breakfast Cookie calories by ingredient
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Introduction

Modified from Bon Appetit Modified from Bon Appetit
Number of Servings: 32

Ingredients

    Ingredients
    1 1/2 cups white whole wheat flour
    1 teaspoon kosher salt
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 cup flax seed meal
    1/2 cup (1 stick) unsalted butter, room temperature
    1/4 cup sugar
    1/4 cup (packed) light brown sugar
    1/4 cup honey
    1/2 cup egg whites
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    1/4 cup unsweetened applesauce
    1 cup cooked quinoa, cooled
    1 cup old-fashioned oats
    1 cup dried blueberries
    1/2 cup slivered unsalted almonds


    Read More http://www.bonappetit.com/recipes/2012/01/almond-cranberry-quinoa-cookies#ixzz1rhDCeDuu

Directions

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, 1215 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 http://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.

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