Quinoa Oatmeal Cranberry Cookies with Almonds are a tasty little bite of goodness. They have a golden brown crunch on the outside, and a moist and light inside, with each bit holding a surprise of almonds, and a nuttiness from the quinoa, along with the surprise burst of the cranberries. The combination of these ingredients make these cookies an extra crazy, scrumptious, mouthwatering treat for all those who are tempted. And believe me, these delights won’t last long on your counter. I suggest putting some away for your very own stash! These Quinoa Oatmeal Cranberry Cookies with Almonds are a great way to sneak in some of those ancient grains (which are loaded with fiber) into your family’s diet! No one is the wiser but you!
I personally just love quinoa, and try to incorporate it into as many things as I can – without anyone knowing that they’re getting something good for them! These Quinoa Oatmeal Cranberry Cookies with Almonds are among one of my favorite creations! They’re also one of my favorite ways to use this wonderful and very old healthy grain.
These Quinoa Oatmeal Cranberry Cookies with Almonds are a great way to sneak in some healthy grains that are loaded with fiber into your family’s diet, and they won’t even know how good for them they are!
- 1 ½ Cups – Gluten-Free Flour*
- ½ Tsp – Baking Soda
- ½ Tsp – Baking Powder
- 1/8 Tsp – Sea Salt – optional
- ½ Cup – Coconut Oil
- ¼ Cup – Stevia
- ¼ Cup – Stevia Brown Sugar
- ¼ Tsp – Almond Extract
- ¼ Cup – Pure Raw Honey
- 1 – Tsp – Pure Vanilla
- 2 – Eggs
- 1 Cup – Oatmeal**
- 1 Cup – Quinoa – cooked and cooled***
- ½ Cup – Almonds – slivered
- 1 Cup – Dried Low Sugar Cranberries
- Combine with a whisk or sift together: flour, salt, baking soda, and baking power in a medium bowl and set aside.
- Blend sugars, butter, and honey, in a large bowl with mixture until light and fluffy; around 2 minutes.
- Add vanilla extract, almond extract and eggs, beat until well combined.
- Add flour mixture a little at a time, mixing in between until all flour mixture has been added.
- Stir in cranberries, oatmeal, and almonds with wooden soon.
- Scoop by tablespoon onto greased, parchment or silicone lined sheet pan, and bake for 350 degrees for 14 minutes.
- Place on wire rack to cool. You can keep these up to 1 week in sealed container or freeze and take out when craving.
*I used Bob’s Red Mills Gluten Free Flour 1 to 1 **Make sure your oats are certified gluten-free. ***I cooked my quinoa first and put it in the freezer to cool. Cook time is for one sheet pan. For multiple sheet pans add additional cook time.
When I created this recipe for Quinoa Oatmeal Cranberry Cookies with Almonds I was wanting something sweet without all the sugar most recipes call for. I was pleasantly surprised that these wonderful bites took care of that “craving monster” that we all seem to become! These little babies not only take care of that, but they’re good for you at the same time! Go ahead, get in there, and make up some of these Quinoa Oatmeal Cranberry Cookies with Almonds and see what monsters you can tame! Want to tame that extra “craving monster”? Add some chocolate chips and slay everyone!
From my kitchen to yours,