Quinoa Cookies–Almond/Cherry & Coconut/Chocolate

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. 

Coconut/Chocolate in the middle & Almond/Cherry surrounding coconut/chocolate.

Makes 2 dozen

For Almond/Cherry:

  • 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. 

I love quinoa!!
Almond/Cherry on the left & Coconut/Chocolate on the right.

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!!


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