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Cranberry, Apricot, Quinoa Breakfast Cookies (15 pcs.)
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January 22, 2025
Soft, chewy, and subtly sweet, these cookies are a fantastic way to start your day or keep your energy up on the go!
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Ingredients
Adjust Servings
| 1 1/2cups Whole Wheat Flour | |
| 1tsp salt | |
| 1tsp cinnammon | |
| 1/2tsp baking powder | |
| 1/2tsp baking soda | |
| 1/2cup butter at room temperature | |
| 1/4cup coconut sugar | |
| 1/4cup honey | |
| 2 eggs | |
| 1tsp vanilla extract | |
| 1/2cup dried cranberries | |
| 1/2cup dried apricots quartered | |
| 1cup quinoa cooked and cooled | |
| 1cup oats | |
| 1/2cup almond flakes (or pecan nuts) chopped |
Nutritional Information
120
kcal
3g
Protein
15g
Carbohydrates
5g
Fat
Directions
1.
Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
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2.
Mix the dry ingredients
In a large bowl, whisk together the whole wheat flour, salt, cinnamon, baking powder, and baking soda. Set aside.
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3.
Cream the butter and sugars
Using a hand or stand mixer, beat the butter, sugar, brown sugar, and honey until light and fluffy.
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4.
Add the wet ingredients
Mix in the eggs, one at a time, followed by the vanilla extract.
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5.
Combine the mixtures
Gradually add the dry ingredients to the wet mixture. Stir until just combined.
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6.
Fold in the extras
Gently fold in the cranberries, apricots, quinoa, oats, and chopped almonds (or pecan nuts).
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7.
Scoop the dough
Using a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking tray, spacing them about 2 inches apart.
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8.
Bake
Place in the oven and bake for 12–15 minutes, or until the edges are golden brown.
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9.
Cool and store
Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack. Store in an airtight container for up to a week.
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Notes
Nutritional values are approximate and may vary depending on specific ingredients used.
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