Quinoa Cranberry Cookies

Something Tender Tucked Inside

There is a particular kind of cookie that doesn't announce itself — one that rewards the second bite more than the first. These are that kind. Quiet, hearty, and gently sweet, they carry the soft chew of oats and the occasional tart pull of cranberry, with something almost imperceptible holding it all together. A drizzle of raspberry balsamic at the end is the detail that makes you pause, the one that turns a humble afternoon bake into something worth remembering. These are patient cookies, unhurried in spirit and generous in texture.

Ingredients

• 1 cup Vigo Quinoa, cooked
• 1 1/2 cups flour
• 1 teaspoon Alessi Fine Sea Salt
• 1/2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/2 cups butter, softened
• 1/4 cups sugar
• 1/4 cups brown sugar
• 1/4 cups honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup old fashioned oats
• 1 cup dried cranberries
• Alessi Raspberry Balsamic Reduction, to taste

Instructions

1. Cook quinoa according to package instructions and set aside.
2. Preheat oven to 375.
3. In a medium bowl, combine flour, salt, baking powder and baking soda.
4. In a seperate large bowl, beat butter, sugar, brown sugar and honey with a mixer until light and fluffy.
5. Add eggs and vanilla to sugar mixture and continue to beat with electric mixer.
6. Slowly add flour mixture, ½ cup at a time to wet ingredients.
7. Once well combined, stir in quinoa, oats and cranberries.
8. Spoon dough, 2 tablespoons at a time, onto cookie sheets and space apart at least 1 inch.
9. Bake for 12 to 15 minutes until golden.
10. Let cool and drizzle cookies with raspberry balsamic reduction immediately before serving.