I felt like baking some cookies today; the weather has truly turned into cool & crisp Fall weather. I even had to close my bedroom window last night and bring out a thin comforter! Some people may think it’s weird, but I love this type of weather. I also love to see people dressed up in their Fall fashion, personally, I think Fall fashion surpasses any other seasonal fashion!
Today’s recipe came from Bon Appetit – the original recipe called from almond & cranberry, however, I like cherries so that’s what I used. I also made a second batch using coconut & chocolate.
Makes 2 dozen
- 1 1/2 cups white whole wheat flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup(1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1/4 cup(packed) light brown sugar
- 1/4 cup honey
- 2large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup cooked quinoa, cooled (the measurement is 1 cup after the quinoa has been cooked)
- 1 cup old-fashioned oats
- 1 cup dried cherries
- 1/2 cup slivered unsalted almonds
- Preheat oven to 375°. 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, cherries, 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.
For Coconut/Chocolate: All the ingredients are the same except you do not add the almond extract, and instead of cherries & almonds, add 1 cup chocolate chips & 3/4 cup desiccated unsweetened coconut. Follow the same instruction.
My opinion: Yum yum yummy!! I baked a minute or 2 longer and the cookies were cakey in the middle. If you like crispier cookies either make the cookies smaller or bake them for a little longer. Not overly sweet, but you taste wonderful ingredients of almond/cherry or coconut/chocolate in tasteful harmony (did I sound too corny here??)!! I’m sure eating too many of these will not help my waistline, but makes me feel good knowing I’m eating oats & quinoa!!