Wednesday, August 29, 2012

Food : Cherry, Almond & White Chocolate Quinoa Cookies

Good morning PPS readers!

Danya asked me to do a guest post for her this week and I was absolutely thrilled! I am the Mrs. over at Desiring Providence, where I blog about family life, food, and adventures.You are welcome to check it out if you have the time!

I am passionate about kitchen creations, and have a special treat to share with you today.

After I gave birth to our son, I needed snacks on hand that would satisfy my hunger and provide a boost of energy for those nighttime feedings. These cookies came to mind and were the perfect addiction to my night time routine, providing important nutrients and a complete protein source, important for a healing body. The quinoa makes these cookies soft and chewy and adds a unique nutty flavor, while the cherries and white chocolate chips add a bit of sweet.

The best part about these cookies is they are really very versatile. Try mixing and matching with different nuts, dried fruits, and additions such as chocolate chips. Have fun with it and create to your heart's content (or your stomach's, for that matter!).


Cherry, Almond, White Chocolate Quinoa Cookies
Adapted from Krug the Thinker


- 1 1/2 cups wheat flour {A blend of coconut, rice flour & arrowroot powder could be substituted for my gfree friends}
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsalted butter at room temperature
- 1/4 cup of sugar
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 eggs
- 1 1/2 tsp vanilla
- 1 cup cooked and cooled quinoa
- 1 cup old fashioned oats
- 1 cup dried cherries
- 1/2 cup chopped roasted almonds


  1. Preheat oven to 375 degrees. 
  2. Combine flour, salt, baking powder and baking soda in a separate bowl. Beat together butter, sugars, and honey until fluffy. 
  3. Add eggs, one at a time, and vanilla until batter is once again light and fluffy. Slowly beat in flour mixture. Stir in quinoa, oats, cherries, almonds and chocolate chips.
  4. Drop by rounded tablespoons onto parchment lined baking sheets. Bake for 13-15 minutes until golden brown in color. 
  5. Transfer to a rack to cool. 

Cookies can be stored for one week in an airtight container. They may also be frozen for portion controlled snacking! Just thaw desired number of cookies at room temperature and enjoy.

What kind of ingredients would you mix into these cookies?  Would love to hear.

Hope to see you over at Desiring Providence sometime!

3 comments:

  1. These look totally yummy. I've never made cookies with Quinoa before!
    Would love you to check out my latest recipe post :)
    Happy Wednesday Hun xoxo
    http://www.intotheblonde.com/

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    Replies
    1. Thank you! You will have to give them a try and let me know what you think! I'd love to check out your latest recipes. (I am always on the lookout for something new!) :)

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