Best 3 Almond Cranberry Quinoa Cookies Recipes

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.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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

Ingredients

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!