Cranberry, Apricot, Quinoa Breakfast Cookies Recipe

Name: Cranberry, Apricot, Quinoa Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Whole Wheat Flour; 1 teaspoon Salt; 1 teaspoon Cinnamon; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 cups Butter, At Room Temperature; 1/4 cups Sugar; 1/4 cups Brown Sugar; 1/4 cups Honey; 2 whole Eggs; 1 teaspoon Vanilla; 1/2 cups Dried Cranberries; 1/2 cups Dried Apricots, Quartered; 1 cup Quinoa, Cooked And Cooled; 1 cup Oats; 1/2 cups Slivered Almonds

Servings: persons

1-1/2 cup Whole Wheat Flour
1 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 cups Butter, At Room Temperature
1/4 cups Sugar
1/4 cups Brown Sugar
1/4 cups Honey
2 whole Eggs
1 teaspoon Vanilla
1/2 cups Dried Cranberries
1/2 cups Dried Apricots, Quartered
1 cup Quinoa, Cooked And Cooled
1 cup Oats
1/2 cups Slivered Almonds

1
Preheat oven to 375u00b0F (180u00b0C) and line 2 baking sheets with silicone mats or parchment paper.
2
Whisk together flour, salt, cinnamon, baking powder and soda and set aside.
3
Next beat together butter and sugars until light and fluffy. Add in the honey, eggs and vanilla and mix. Gradually add the flour mixture until combined and then stir in the fruit, quinoa, oats and nuts.
4
Scoop into 2-tablespoon balls about 1 inch apart on the baking trays and bake for 15-18 minutes until golden brown. Transfer to a wire rack to cool and then bag them up. I found they dried out pretty quick, so unless you can eat 24 cookies in a day (my congratulations!) I suggest you freeze them and take them out as needed.
5
Everyone loves a homemade baked treat but nothing puts a smile on their face like a Breakfast Treat!

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-1/2 cup Whole Wheat Flour, 1 teaspoon Salt, 1 teaspoon Cinnamon, 1/2 teaspoons Baking Powder, and more.

Yes, Cranberry, Apricot, Quinoa Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry, Apricot, Quinoa Breakfast Cookies

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