Cranberry Quinoa Cookies-Gluten Free Option

1. 1

   1) Begin by cooking your quinoa and allowing it to cool. Add the 1/2 c. quinoa with the cup of cider

2. 2

   in a small saucepan and bring to a boil. Stir, reduce to a simmer, cover, and cook for about 12-15 minutes or until all of the liquid is absorbed and the quinoa is tender.

3. 3

   2) Preheat your oven to 375 and line two cooking sheets with parchment.

4. 4

   3) Whisk together the flour, salt, ginger, baking soda and powder.

5. 5

   4) In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the butter, sugars, and honey together on medium speed until light in color and fluffy, about 3-5 minutes. Add the eggs and the extracts and beat about two minutes more.

6. 6

   5) Slowly beat in the flour mixture, mixing until just combined. Then using a spoon or a spatula, fold in the almonds, cranberries, oats, and Crispin quinoa.

7. 7

   6) Spoon the batter by 2 Tbsp. onto the prepared cookie sheets, leaving and inch in between each cookie. Bake the cookies until golden brown about 15 minutes. Allow to cool on a wire cooling

8. 8

   rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.