Cranberry Quinoa Breakfast Cookies

Recipe adapted from Bon Appetit. Can make a day ahead and then freeze for up to 1 month. Serve with some fresh yogurt or cottage cheese if desired.

• 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 or cherries
• 1/2 cup slivered unsalted almonds

Preheat oven to 375 degrees. 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 inch apart.

Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool. Makes 24 cookies.

Per serving: 150 calories; 6 g fat (3 g saturated fat; 36 percent calories from fat); 21 g carbohydrates; 29 mg cholesterol; 123 mg sodium; 3 g protein; 2 g fiber.