A Perfect “Cookie”

18 Jan

Weekday mornings are busy. Too busy. We run through airports to catch oversold flights; race down the highway to get to that important meeting on time; and try to find some way of getting the kids out the door to school before the first bell rings. Trying to fit in a tasty, nutritious delicious breakfast feels practically impossible. This recipe, however, might be the golden ticket. While they appear to be cookies from the outside – the consistency is really more of a muffin – inside there is protein-rich quinoa, walnuts full of omega-3 fatty acids, and antioxidant-happy dried cherries. I’ve found that these also freeze well, so if you throw one of these in your briefcase before you get in the car, it will be defrosted and delicious by the time you catch that flight.


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup sugar
  • 1/4 cup (packed) light brown sugar
  • 2 tablespoons of honey or agave nectar
  • 1/2 cup of egg beaters (equivalent of 2 large eggs)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup cooked quinoa, cooled
  • 1 cup old-fashioned oats
  • 1/2 cup golden raisins
  • 1/2 cup dried cherries
  • 1/2 cup chopped walnuts


Preheat oven to 375°F. 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, raisins, cranberries, and walnuts. Spoon dough in 1-2 tablespoon portions (depending on your preference) onto prepared sheets, spacing 1″ apart.

Bake cookies until golden, about 15 minutes. Transfer cookies to a wire rack and let cool.


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