Ingredients

1 1/2 c. Whole Wheat Flour or All Purpose Gluten Free Flour

1 tsp. Kosher salt

1/2 tsp. Baking powder

1/2 tsp. Baking soda

1/2 tsp. Powdered ginger

1/2 c. Unsalted butter, at room temp

1/4 c. Sugar

1/4 c. Dark brown sugar

1/4 c. Honey

2 Large eggs

1 tsp. Vanilla Extract

1/2 tsp. Almond or Coconut Extract

1/2 c. Quinoa

1 c. Crispin Original Cider

1 c. Oats (certified gluten free if using that option)

1 c. Dried cranberries

1/2 c. Slivered almonds

Preparation

  1. Begin by cooking your quinoa and allowing it to cool. Add the 1/2 c. quinoa with the cup of cider in a small saucepan and bring to a boil. Stir, reduce to a simmer, cover, and cook for about 12-15 minutes or until all of the liquid is absorbed and the quinoa is tender.
  2. Preheat your oven to 375 and line two cooking sheets with parchment.
  3. Whisk together the flour, salt, ginger, baking soda and powder.
  4. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the butter, sugars, and honey together on medium speed until light in color and fluffy, about 3-5 minutes. Add the eggs and the extracts and beat about two minutes more.
  5. Slowly beat in the flour mixture, mixing until just combined. Then using a spoon or a spatula, fold in the almonds, cranberries, oats, and Crispin quinoa.
  6. Spoon the batter by 2 Tbsp. onto the prepared cookie sheets, leaving and inch in between each cookie. Bake the cookies until golden brown about 15 minutes. Allow to cool on a wire cooling rack.