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Cranberry, Apricot, Quinoa Breakfast Cookies
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Description
I know the idea of cookies for breakfast seems wrong on so many levels, but loaded with quinoa, oats, fruit and nuts, they are pretty hard to resist!
Ingredients
- 1-½ cup Whole Wheat Flour
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ cups Butter, At Room Temperature
- ¼ cups Sugar
- ¼ cups Brown Sugar
- ¼ cups Honey
- 2 whole Eggs
- 1 teaspoon Vanilla
- ½ cups Dried Cranberries
- ½ cups Dried Apricots, Quartered
- 1 cup Quinoa, Cooked And Cooled
- 1 cup Oats
- ½ cups Slivered Almonds
Preparation
Preheat oven to 375ºF (180ºC) and line 2 baking sheets with silicone mats or parchment paper.
Whisk together flour, salt, cinnamon, baking powder and soda and set aside.
Next beat together butter and sugars until light and fluffy. Add in the honey, eggs and vanilla and mix. Gradually add the flour mixture until combined and then stir in the fruit, quinoa, oats and nuts.
Scoop into 2-tablespoon balls about 1 inch apart on the baking trays and bake for 15-18 minutes until golden brown. Transfer to a wire rack to cool and then bag them up. I found they dried out pretty quick, so unless you can eat 24 cookies in a day (my congratulations!) I suggest you freeze them and take them out as needed.
Everyone loves a homemade baked treat but nothing puts a smile on their face like a Breakfast Treat!
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