Cherry Almond & Quinoa Breakfast Cookieby Suzanne Virgilio on 01/12/12
A cookie that's made with our Cherry Almond & Quinoa granola is perfect for breakfast! It's packed with protein, fiber and antioxidants. Try baking them on the weekend so that you have them ready for the busy work week commute!
Makes about 20 Cookies
- 1.5 Cups King Arthur Flour
- ½ Tsp. Kosher Salt (if preferred)
- ½ Tsp. Baking Powder
- ½ Tsp. Baking Soda
- ½ Cup Butter
- ¼ Cup Granulated Sugar
- ¼ Cup Light Brown Sugar
- 2 Lg. Eggs
- 1 Tsp. Pure Vanilla Extract
- 2 Cups Granola Factory Cherry Almond Granola
- *Adding extra chopped cherries is optional
Preheat oven to 350°. 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 and both sugars in a large bowl until light and fluffy, about 3 minutes. Add eggs and extract; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in 2 cups granola, and extra chopped tart cherries (optional). Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1” apart. After spooned onto tray, refrigerate the cookies for at least a half an hour. After refrigerated, bake until golden, about 12-15 minutes.