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Ingredients

Adapted from BonAppetit

• 1 ½ cups Hodgson Mill White Whole Wheat Flour
• 1 teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup unsalted butter, room temperature
• ¼ cup sugar
• ¼ cup light brown sugar, packed
• ¼ cup honey
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 1 cup cooked quinoa, cooled
• 1 cup Hodgson Mill Apples & More Muesli
• 1 cup dried cranberries
• ½ cup unsalted almonds, slivered

In a large bowl, mix together the butter, both sugars and honey until light and fluffy (3 minutes).  Add the eggs and vanilla extract and beat until pale and fluffy (2 minutes). Mix in the flour, baking powder, baking soda and salt until well combined.  Stir in the cooled quinoa, Apples & More Muesli, cranberries and slivered almonds.  Drop rounded dough (two tablespoons worth), about 1 ½ inches apart onto parchment paper-lined baking sheets and bake at 375^˚F until golden brown.  Cool the cookies on wire racks.  Store them in an airtight container at room temperature for one or two days, or freeze for up to a month.  Makes about 2 dozen cookies.

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