On a recent visit to Fort Lauderdale, Jason’s mom had whipped up a batch of these delicious cookies so lovingly referred to as “Breakfast Cookies”. Don’t let the fact that they are actually pretty healthy steer you away, because they really are amazingly delicious. I made a batch for our recent road trip to Colorado. They are full of protein, making them a great option for a quick on-the-go breakfast. My 3- year- old niece thought they were great, so rest assured knowing your kids will be fooled into thinking they are getting away with the unimaginable option of having cookies for breakfast.
Ingredients:
1-1/2 cup whole-wheat flour
1 tsp 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 (alfalfa honey works great!)
2 large eggs
1 tsp cinnamon
1 tsp vanilla extract (pure vanilla is best)
1/2 tsp almond extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
1 cup dried cranberries
1/2 cup dried dates (or raisins)
1/2 cup chopped or slivered unsalted almonds
Directions:
1. Pre-heat oven to 375.
2. Line baking sheets with parchment paper.
3. In a small bowl, mix flour, salt, baking powder and baking soda.
4. In a larger bowl, beat butter, sugars and honey together until smooth.
5. Add eggs and extracts to the butter/sugar mix. Beat for a couple minutes.
6. Slowly stir in the flour mixture, until all well-blended.
7. Incorporate the quinoa, dried fruits and nuts into the batter.
8. Since these cookies are intended to be for breakfast, it is better to make them pretty big. Drop in 2-Tablespon portions onto the parchment paper. Leave about an 1″ in between each cookie.
9. Bake each tray for approximately 13 – 15 minutes. They will turn slightly brown on the surface when they are done.
10. Cool completely on paper towels or a wire cooling rack. (Well, go ahead and eat one or two while they are still warm out of the oven!)