Cookies for Breakfast

I’m already over Andy’s goals for me and onto better things — namely, Bon Appetit‘s list of  25 Things to Eat, Drink, and Cook in 2012. In particular, please check out #24, a quinoa breakfast cookie I developed for them a few months back. I wouldn’t exactly call one of these lo-cal, but I can at least call it the healthiest possible cookie you can get away with still calling a cookie. I’m certain that if I added one more flax seed, the kids would sniff out something suspicious. (And btw: No need to tell anyone about the quinoa — you can’t see it once the cookies are baked.)

P.S. A cool little fact that I’m proud of: This is the 400th post on Dinner: A Love Story. Four hundred! Crazy right? OK, that’s it. I said it. In lieu of flowers and congratulations, you can just tell me what your favorite DALS recipe is — or even better, you can just follow me on Twitter! (Four hundred posts ago, I wouldn’t have ever believed those words would shoot so effortlessly out of my fingertips.)

Thanks to everyone out there for keeping this blog alive. I really mean that — we are so lucky to have such nice, thoughtful, well-read readers.

And now back to the cookies…

Almond-Cherry-Quinoa Breakfast Cookies
White whole wheat flour and quinoa can be found at Trader Joe’s, better supermarkets, and at natural foods stores.

  • 1 1/2 cups white 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
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup cooked quinoa, cooled
  • 1 cup old-fashioned oats
  • 1 cup dried cherries or cranberries
  • 1/2 cup slivered unsalted almonds

Preheat oven to 375°. 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, cranberries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1” apart. Bake cookies until golden, 12–15 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.

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49 Comments

Sara

While I’m not so sure these quinoa cookies are my thing, I did just start following you on Twitter – I’m @SaraEstis! Congrats on your 400th post – so exciting!!!

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aaron

There are too many to count, but I think high on the list of favorites is Andy’s Manhattan (Jake). I think I shall have one tonight.

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Chris

Love the milk braised pork loin – it always turns out great. Oh, and the grilled chicken that doesn’t suck – another favorite.

Congrats on 400!

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andy

Hey Aaron, I was walking out the door at 8am — and Jenny can swear to this — on the way to work this morning, and I said, “I’m Jaking tonight.” Is that a bad sign?

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jess

Yum! These look terrific!
I have been looking for a recipe for quinoa too, since I still have half a box after my husband asked why I put a plate full of spider’s eggs in front of him one dinnertime.

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cari

Your recipe for marinated lemon grilled chicken and there is honey in it and you talked about how important yogurt in marinade is and how pounding chicken to the same thickness matters–all that. Changed. My. Life.

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Anna

Yay! My favorite on the blog is: the baked sausages, apples & potatoes AND the fried egg with quinoa & spinach. I also like all the recipes that I have tried in the book. Congrats!

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Erin

I love the Pork Meatballs Braised in Wine and Cider– I serve them over polenta with roasted brussel sprouts and my husband thinks I am a goddess. Thank you for that!

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Amanda

I just joined twitter YESTERDAY so I could follow your posts. I feel like I am approaching stalker status. I don’t tweet, but I appreciate those who do… is that bad?

The favorite DALS recipe in this house is the fried egg with quinoa and spinach (same as Anna!). For the kids it’s the Restaurant -style Chinese Chicken and Broccoli. They love it and the magic ingredient of hoisin sauce.

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Britney

I was JUST telling a friend about my Quinoa Breakfast Cakes (Egg, quinoa and onions fried in olive oil) only a moment before I saw your post! I’ll have to give these a try as well.

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Jen

Thanks to DALS I am no longer buying frozen pizzas. Every single Friday we make split personality pizzas with the Lahey crust. Delicious! And thanks for saving me money by posting your fabulous vinaigrette recipe. Haven’t bought dressing in months!

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STEPHANIE

1 CUP OF COOKED QUINOA = HOW MUCH RAW QUINOA? I WILL HAVE TO MAKE QUINOA FOR THIS RECIPE AND WANT TO MAKE THE EXACT AMOUNT REQUIRED FOR THESE COOKIES.

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Julia

I love every single post on your blog!!! Can’t wait for your book. My favorite recipe would have to be the Thai Style Salmon.

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Rachel

All praise to DALS for introducing me to the dark & stormy. This cocktail got me thru the summer with my sanity intact. A non-booze recipe favorite: Pork ragu. Yum.
Thanks, Jenny & Andy for this fabulous blog. You are rock stars!

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Staci

I love so many of your recipes. My favorite would probably be the Greek soup that tastes like cream of chicken but has no cream in it. Yum! And, about your quinoa cookie recipe: I saw “cherry” in the name and thought, “Oh, this will be a hard-to-find ingredient in winter,” but then I saw “dried cranberries” in the ingredient list. I’m sure you didn’t mean to name them “cherry” anything in December. :)

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jen

Why are these breakfast cookies and not just cookies? Are they more savory than sweet?

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Jenny

staci – I absolutely meant cherries, but DRIED cherries. You can use either those or cranberries in the recipe which I somehow neglected to mention. Thank you for pointing that out! And jen – the thing that makes them breakfast cookies is that they are made with quinoa, and whole wheat, fruit, and therefore can delude me into thinking I’m handing my kids something healthy to start the day…

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AnneL

Congratulations on 400!

Hands down my favorite is the pork ragu! I’ve made it 4 times in the last three months. We had it for NYE dinner and my daughter came downstairs to inform us that the smell of it was “killing me with tastiness.”

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Jenny

and STEPHANIE! Sorry — 1 cup of uncooked quinoa usually yields 4 cups cooked. So I guess a 1/4 cup of quinoa? But that is a tiny amount to make — I’ve never made less than enough to yield at least 2 cups…

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Tara

Without a doubt my favorite recipe was a pasta dish with mushrooms, lemon zest, bread crumbs…. parmesan, and parsley, too, I think. Holy cow, that was good. I may have to make it tomorrow night.

400 posts is quite a milestone. Congratulations! To celebrate I just pre-ordered the cookbook. It is completely delightful to see this site thriving and being peopled by such a nice crowd. Love the writing, love the food. Please don’t stop!

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Sally Schultheiss

Congratulations on the 400th post! Hands-down my favorite RECIPE is the chicken-for-people-who-hate-chicken OR rosa’s mud cake (controversial tho it may be) and my favorite POST would either be the blame game or any of the book posts OR any post that includes a photo of phoebe or abby, although they are mostly frustrating artsy shots where I can’t really make them out. love you guys. xo,s

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Lissalou

You and your guy rock the internet, as far as I’m concerned. Our fave recipes are the chicken and broccoli, the mud cake, and the pork tenderloin wtih cabbage and red wine goodness. Yum. Congrats on 400!

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Kate

400! Congratulations: that is a major number. Love many of your recipes, but a favorite is the yogurt marinated chicken. It enabled me to make grilled chicken taste good. (It had never happened before). Close second is the Jim Lahey pizza crust, which is easier and better than any I’ve ever tried.
Thanks for consistently inspiring me!

Reply
Nancy

The yogurt marinated chicken is a weekly staple. Live in Manhattan and cook it on our cast iron grill pan. Always delish.

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Alyssa

I’m so glad I discovered your blog. It is the only one I consistently make recipes from. My favorites so far are the shrimp/avocado salad on a tostada & the pretzel crusted chicken. I keep meaning to dig through the archives and find more favorites…one of these days I will. Oh, and I want to try out the cocktails as well.

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Susan

Congrats on 400! While I do love everthing the Jim Lehey pizza is still tops in my book (though the pretzel chicken is a close 2nd). Can’t wait for your cookbook.

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Caitlin

I don’t think I can pick one recipe or one post because far too many times I have typed “this is the best post yet” in the comment field . So I am obviously terrible at choosing favorites, but I am thankful for them all. Congratulations on 400, that’s amazing.

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Courtney

Congrats on the 400th post!!! Some favorite posts would be the morroccan shrimp, Jim Lahey pizza crust, and the dark and stormy.

Oh, and the lunch making contract? Hilarious!!! My husband and I will soon be there…

Reply
Angela

So many good recipes, and all the comments are reminding me of things I want to make again! I’ll cast a vote for the Thanksgiving fancified chocolate pudding pie.I’ve made it as written, and also made as a slab pie and as tiny little tarts. I also subbed half ginger snaps in the crust and it was unbelievable.

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Erin

I’m going to try these cookies- I’m sure my girls will love them. As for my favorite recipe, I think I have too many to name. And right now I think I love this blog most of all for that twitter link to the Mavis Staples rehearsal. Might never stop watching it.

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andy

Erin, I watched it twenty times today. That moment when Mavis pats Nick Lowe on the shoulder, to encourage him? Jeeeezus. Too good.

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Heather

These look fabulous!!! My toddlers have been asking for cookies at breakfast all through the holidays. This might fit that bill. Plus I love anything with quinoa in it!!!

Reply
Elizabeth

I can’t think of a favorite recipe from here because nearly all have been wonderful. I do love my bumper sticker, though — I get tons of compliments for it nearly every day here in Los Angeles.

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Kathryn

such a beautiful and necessary blog. You’re on our site for the moms to refer to. Thanks for the Bon Appetit tip on things to try.

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kitty

I did not realize the quinoa cookies came from you. I love them!! I have made them twice since I got that Bon Appetit. My 5 year old loves them. I just posted the recipe on facebook last night and everyone who commented said they were going to try them.

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Carolyn

Congratulations on 400! My fave? Impossible to narrow to just one so I’ll shamelessly submit 2: Vanessa Chicken and Salmon in Coconut Milk.

Looking forward to studiously reading the next 400 submissions! Thanks for all your time, energy and endless creativity!

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Stacey

Has anyone tried making a gluten free version of this cookie? I am wondering if I can substitute egg replacer or flax egg for the eggs and gluten free flour for the flour? May be worth a try for a family with food allergies.

Just came across your site and plan to try some recipes.

Thanks, Stacey

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Ingrid

Wow – 400! You go girl! This has been so fun to watch you (and Andy – big shout out!) take this baby to the next level. You both are fabulous writers and bring such joy to life on these pages. I find it hard to choose a fav – but I might think about that lunchbox post :)
Loving you guys! Keep it up! Expecting an invite to the 1000th post-party where Jake’s will be served!

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Andrea

Hi Jenny (and Andy)!

The first batch of these just came out of the oven and the preliminary verdict is: delish! Ironically, I was low on dried cranberries and made up with different with semi-sweet chocolate chips, which was the only part my sometimes-reluctant-about-”healthier”-foods husband didn’t like.

For those looking for feedback on this recipe, I got 18 cookies out of the dough.

Thanks for helping me start off a healthier 2012!

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Justine

Wow, the big 400. Way to go Jenny & Andy! I’ll second Erin’s vote for fancified chocolate pie, but I have loved every recipe we try. Dark and stormy too, hiccup! It’s a Beantown fave.

Our household is in looooove with breakfast cookies. I make 2 batches (one to freeze) every time now so we’ll have enough to go around. I’ve shared my recipe here: http://www.lonehomeranger.com/2011/12/breakfast-cookies.html

Almond extract. Genius! Can’t wait to try yours. Nancy, I’m glad to know Mark Bittman sanctions cookies as acceptable breakfast fare. He’s my go-to “scolding dad” when it comes to proper family diet. :)

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Beth

We made the “Cookies for Breakfast” recipe as soon as we received our Bon Appetit issue. Fortunately, I couldn’t find that issue anywhere, which led me to ‘google’ the recipe, which led me to your blog and news of your new book!! Eureka! My daughter, who is a freshman in college, made the cookies and took them to school. They are PERFECT when she’s trekking on her bike to Calculus at 8am. I belong to a moms group and we get together once a month to make care packages for our kids. They have all asked for your recipe!!

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melissa

Congrats! I found you in real simple this month. Fell in love with the blog from the food and books idea – my kind of people!!

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Keely

I want to love quinoa. I really do. I made a huge batch, did not enjoy it at all, but wound up freezing it instead of tossing it. Praise God for this recipe. Even I can eat quinoa if it’s wrapped in a cookie. (And so can my kids!)
Thanks for all the great recipes and inspiration!

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Karen

Sorry, but what is white whole wheat flour? Can I just use regular whole wheat flour?

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Tina

I am now required by family law to serve the Grandma’s meatballs and sauce at least once a week, and get baguettes for sandwiches with the leftovers. I make them monthly, in a huge double or triple batch, as they freeze so well. My 4 year old requests yours “pork o pine” balls quite often as well, (we use beef), and the chicken schnitzels are always a hit (without salad on top for the kid). Our only problem is finding peanut-safe breadcrumbs, or other crumbs – seems an impossible task, so I either make my own from leftover bread (always whole wheat, though) or smash up crackers for the job. Ditto for safe seeds (sunflower, flax, etc.) – so we adapt as needed. Your Venn diagram for successful dinners strategy has saved my sanity, so thank you for that as well. You have also convinced me that we need to buy a proper dutch oven (now to convince my husband that a $200 pot is a worthwhile investment!).

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Katie

Just made these with cranberries and I cannot stop eating them. Cannot. Stop.

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