Quinoa Almond Oatmeal Cookies

Ingredients

1 1/2 cups whole grain GF flour mix 

1 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamon (optional)

 1/2 cup coconut oil (not melted-room temp) or stick of butter, softened-for dairy option

1/4 cup sugar

1/4 cup (packed) light brown sugar

1/4 cup honey

2 large eggs

 1 teaspoon vanilla extract

1/2 teaspoon almond extract (scant)

1 cup cooked quinoa, cooled

1 cup old-fashioned oats

1/2 - 1 cup dried cranberries, chopped

1/2 - 1 cup raw almonds, finely chopped 

Preparation

Preheat oven to 375°. 

Line 2 baking sheets with parchment paper. 

Whisk flour, salt, baking powder, baking soda and spices in a medium bowl. 

Using an electric mixer, beat butter/coconut oil, 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, cranberries, and almonds. 

Spoon dough in 1-tablespoon portions onto prepped sheets, spacing 1” apart.

Bake cookies until golden, 10-12 minutes. 

Transfer cookies to a wire rack and let cool. 

DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.