Quinoa Cranberry Cookies
- Prep Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
Ingredients
- 1 cup Vigo Quinoa, cooked
- 1 1/2 cups flour
- 1 teaspoon Alessi Fine Sea Salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup old fashioned oats
- 1 cup dried cranberries
- Alessi Raspberry Balsamic Reduction, to tasteAdd
Directions
Cook quinoa according to package instructions and set aside. Preheat oven to 375. In a medium bowl, combine flour, salt, baking powder and baking soda. In a seperate large bowl, beat butter, sugar, brown sugar and honey with a mixer until light and fluffy. Add eggs and vanilla to sugar mixture and continue to beat with electric mixer. Slowly add flour mixture, ½ cup at a time to wet ingredients. Once well combined, stir in quinoa, oats and cranberries.
Spoon dough, 2 tablespoons at a time, onto cookie sheets and space apart at least 1 inch. Bake for 12 to 15 minutes until golden. Let cool and drizzle cookies with raspberry balsamic reduction immediately before serving.