Best 3 Almond Cranberry Quinoa Cookies Recipes

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Almond cranberry quinoa cookies are a delicious and healthy snack that can be enjoyed by people of all ages. They are made with a combination of quinoa, almonds, cranberries, and other wholesome ingredients, and they are naturally gluten-free and dairy-free. If you are looking for a delicious and nutritious cookie recipe that is also easy to make, almond cranberry quinoa cookies are a great option.

Here are our top 3 tried and tested recipes!

CRANBERRY ALMOND COOKIES RECIPE BY TASTY



Cranberry Almond Cookies Recipe by Tasty image

Here's what you need: ground flaxseed, water, coconut oil, sugar, brown sugar, almond extract, all-purpose flour, baking powder, baking soda, rolled oats, dried cranberries, sliced almonds

Provided by Rachel Gaewski

Categories     Desserts

Yield 13 cookies

Number Of Ingredients 12

2 tablespoons ground flaxseed
6 tablespoons water
½ cup coconut oil, melted
½ cup sugar
¼ cup brown sugar
1 teaspoon almond extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ cup rolled oats
¾ cup dried cranberries, or use fresh cranberries for more tartness
½ cup sliced almonds

Steps:

  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
  • In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
  • Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
  • Fold in the oats, cranberries, and sliced almonds until incorporated.
  • Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
  • Bake for 20-22 minutes, until lightly golden around the edges.
  • Enjoy!

Nutrition Facts : Calories 216 calories, Carbohydrate 26 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, Sugar 12 grams

ALMOND-CRANBERRY QUINOA COOKIES



Almond-Cranberry Quinoa Cookies image

Provided by Jenny Rosenstrach

Categories     Cookies     Nut     Breakfast     Brunch     Dessert     Bake     Kid-Friendly     Low Cal     Low Sodium     Cranberry     Tree Nut     Almond     Quinoa     Healthy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield Makes about 2 dozen

Number Of Ingredients 16

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
Ingredient info: White whole wheat flour and quinoa can be found at better supermarkets and at natural foods stores.

Steps:

  • 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.

QUINOA WITH TOASTED ALMONDS AND CRANBERRIES



Quinoa With Toasted Almonds and Cranberries image

Quinoa with Toasted Almonds and Cranberries, from the back of the package. Organic Natures Earthly Choice. I added 1 Tbl spoon pine nuts and left out the salt.

Provided by Kevinthegreat

Categories     Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup quinoa
1/2 cup blanched slivered almond
1 1/2 cups boiling water
1/2 teaspoon salt
1 stick cinnamon
1 bay leaf
1/2 cup dried cranberries (Ocean Spray Craisins )

Steps:

  • Over med heat stir and toast almond slivers until golden. Add the quinoa and toast until quinoa begins to darken.
  • Transfer the quinoa and almonds to a 2 quart sauce pan. Add the remaining ingredients. Bring to boil covered. Reduce the heat and simmer for 20 minutes. Then let stand for another 5 minutes.
  • To serve fluff gently. There is approximately 5 ounces in a portion.

Nutrition Facts : Calories 269.1, Fat 12.1, SaturatedFat 1, Sodium 299.2, Carbohydrate 32.2, Fiber 5.3, Sugar 1.3, Protein 9.9

Tips:

  • Use parchment paper to line the baking sheets. This will prevent the cookies from sticking and make them easier to remove.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until the edges are golden brown and the centers are set. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These almond cranberry quinoa cookies are a delicious and healthy snack or treat. They're made with simple ingredients, and they're easy to make. So next time you're looking for a sweet treat, give these cookies a try!

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