Original: Epicurious
1 ½ cups whole wheat flour
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup unsalted butter, room temperature
¼ cup sugar
¼ cup packed light brown sugar
¼ cup honey
2 large eggs
1 teaspoon vanilla extract
1 cup cooked quinoa, cooled
1 cup old fashioned oats
1 cup dried cranberries
½ cup slivered unsalted almonds
- Preheat the 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 vanilla, beat until pale and fluffy, about 2 minutes.
- Beat in flour mixture, ½ cup at a time. Stir in quinoa, oats, cranberries, and almonds.
- Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1-inch apart.
- Bake cookies until golden brown, 12-15 minutes
