Cookies for breakfast. Well why not, when they have Apples & More Muesli, whole wheat, quinoa, honey, dried cranberries and slivered almonds in them?
- 1 1/2 cups Hodgson Mill Whole Wheat Flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, room temperature
- 1/4 cup sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup honey
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup quinoa, cooked and cooled
- 1 cup Hodgson Mill Apples & More Muesli
- 1 cup dried cranberries
- 1/2 cup almonds, unsalted, slivered
Preheat oven to 375ºF. Line baking sheets with parchment paper.
In a large bowl with, mix together butter, both sugars and honey with electric mixer until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until pale and fluffy (2 minutes). Mix in flour, baking powder, baking soda and salt until well combined. Stir in the cooled cooked quinoa, Apples & More Muesli, cranberries and slivered almonds until combined.
Drop large spoonfuls of dough (whole walnut size) about 1-½ inches apart onto prepared baking sheets and bake at 375˚F until golden brown. Remove from sheets and cool on wire racks.
Store in an airtight container at room temperature for one or two days, or freeze in airtight container for up to a month.
Makes about 2 dozen cookies.
Print this Recipe