Almond-Cranberry Quinoa Cookies

Finally, we've made it to another much needed weekend, and I'm so glad it's here!  This past week has been a long one, with Valentine's Day to begin, followed by my first week back in school.  After sitting through lectures and diving straight into our studies, I'm ready for this time off.  I also have no school on Monday because of the holiday (President's Day) so I'm very happy about that.

Since the last two posts have involved some pretty decadent treats, I figured I'd lighten things up today by sharing a cookie recipe that's actually pretty healthy for you!  These Almond-Cranberry Quinoa Cookies are delicious and nutritious.  I originally found the recipe in my Bon Appetit - Jan 2012 issue.  As soon as I laid eyes on this recipe, I knew I would be making these soon!

The recipe contains a multitude of healthy ingredients, such as whole wheat flour, oats, almonds, cranberries, and quinoa.  Quinoa is the superfood of all grains:  it provides a complete source of protein, is great for cardiovascular health, and boosts antioxidant levels.

Although these cookies are healthy, they also contain honey and brown sugar to lend them their subtle, sweet flavor.  It's just enough to satisfy your sweet cravings without feeling guilty.

The result of this recipe is a light, cakey cookie with just the right amount of sweetness.  The various ingredients add an interesting texture to this cookie, with a nutty crunch provided by the quinoa.  If you're craving something sweet but can't justify indulging in a cupcake, why not make these cookies?  They may be just what you need!

Almond-Cranberry Quinoa Cookies
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Recipe from Bon Appetit magaazine - Jan 2012 issue
Yield:  about 2 dozen cookies

Ingredients:
1 1/2 cups white whole wheat flour
1 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar, packed
1/4 cup honey
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
1 cup dried cranberries
1/2 cup slivered unslated almonds

Directions:
Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper.

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 extracts; beat until pale and fluffy, about 2 minutes.  Beat in flour mixture, 1/2 cup at a time.  Stir in quinoa, oats, craberries, and almonds.  Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1-inch apart.

Bake cookies until golden, 12-15 minutes.  Transfer cookies to a wire rack and let cool.

Notes:

• Cookies can be stored in an airtight container at room temperature for 1 day, or frozen for up to 1 month