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.
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!
The yogurt marinated chicken is a weekly staple. Live in Manhattan and cook it on our cast iron grill pan. Always delish.
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.
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.
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.
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…
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.
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.
Erin, I watched it twenty times today. That moment when Mavis pats Nick Lowe on the shoulder, to encourage him? Jeeeezus. Too good.
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!!!
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.
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.
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.
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!
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
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!
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!
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. 🙂
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!!
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!!
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!
Sorry, but what is white whole wheat flour? Can I just use regular whole wheat flour?
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!).
Just made these with cranberries and I cannot stop eating them. Cannot. Stop.
Congratulations! So many of your recipes have become favorites. You are up there with a handful of trusted cooks whose recipes never fail to be delicious! I love giving your books as gifts to newlyweds and new parents.
Keep up the terrific work.