Almond-Cranberry Quinoa Cookies

These cookies are also delicious made with dried cherries instead of cranberries.
Makes about 2 dozen
1 1/2 cups white whole wheat flour
1 tsp. kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1/4 cup (packed) light brown sugar
1/4 cup honey
2 large eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
1 cup dried cranberries
1/2 cup slivered unsalted almonds


Ingredient info: White whole wheat flour and quinoa can be found at better supermarkets and at natural foods stores.

Preheat 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 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.

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