Cherry Almond Quinoa Breakfast Cookies
Associated Recipes: Brunch at the Cottage, Ski Weekend Breakfasts
Category: Appetizers, Breads and Muffins, Breakfast and Brunch, Dessert, Snacks
By: Benjamin Twiggs
Photographer: Benjamin Twiggs
Founded in 1966, Benjamin Twiggs is the original purveyor of fine cherry products in Northern Michigan. Throughout their history, they have remained true to their commitment of using only the finest, local ingredients. And while Benjamin Twiggs is famous for “everything cherry,” they are continually inspired by the bounty of the Traverse City region; a land of lush rolling hills, farms and orchards bursting with cherries, raspberries, blueberries and more.
Partnering with local suppliers, Benjamin Twiggs works with the best that Northern Michigan has to offer to provide you, your family and friends with the most flavorful and memorable foods possible.
Browse BenjaminTwiggs.com for more on their recipes, products, and downtown shop. And don't forget to see their special gift packages at ShopMyNorth.com!
Ingredients
½ cup Michigan Dried Cherries
1 C white whole wheat flour
½ t baking powder
½ t salt
4 T unsalted butter, softened
¼ C Cherry Honey
¼ C light brown sugar
1 egg
½ t almond extract
½ t vanilla extract
1 cup cooked quinoa, cooled
Preparation
Place dried cherries in a small bowl and cover with boiling water. Let sit for 10 minutes. Drain.
In a small bowl, whisk flour, baking powder, and salt.
In a medium bowl, whisk together butter, cherry honey, and brown sugar until well combined. Whisk in egg. Add almond and vanilla extracts and whisk until combined. Stir in flour mixture.
Stir in quinoa and dried cherries. Cover dough with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375°. Line two baking sheets with parchment paper.
Drop dough by rounded tablespoon onto prepared baking sheets. Bake until golden, 12-14 minutes.
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