I have always had a sweet tooth. My sweet tooth lines up very well with today's fudge on a proper breakfast. Look on any breakfast aisle in a grocery store, and you will find anything from cereals to instant grains to granola bars and now cookies. Cookies for breakfast?! Yes, please!
I found this recipe in the January 2012 issue of Bon Appetit and market it for trial. They passed the test! Easy to make, tasty, lightly sweet, and semi-healthy thanks to the quinoa, they're a great breakfast or even mid-morning snack.
Changes I made to the include the use of dried cherries rather than cranberries and a mix of whole wheat and white flour.
You can find this one through epicurious.com, but I'll post here as well. The recipe title is the link to the page on epicurious.com.
Almond-Cranberry Quinoa Cookies
from January 2012 Bon Appetit
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 cranberries
1/2 cup slivered unsalted almonds
Preheat oven to 375°F. 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.