Almond Cranberry Quinoa Cookies Recipes

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
• In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
• Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
• Fold in the oats, cranberries, and sliced almonds until incorporated.
• Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
• Bake for 20-22 minutes, until lightly golden around the edges.
• Enjoy!

Steps:

• Preheat oven to 375°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, cranberries, 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.

Steps:

• Over med heat stir and toast almond slivers until golden. Add the quinoa and toast until quinoa begins to darken.
• Transfer the quinoa and almonds to a 2 quart sauce pan. Add the remaining ingredients. Bring to boil covered. Reduce the heat and simmer for 20 minutes. Then let stand for another 5 minutes.
• To serve fluff gently. There is approximately 5 ounces in a portion.

Steps:

• Preheat oven to 375°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, cranberries, 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.