Tuesday, January 24, 2012

Cranberry-Almond Quinoa Cookies

I don't think I've ever posted this many healthy recipes in a row! This Tasty and Healthy New Years challenge with Bobs Red Mill and California Olive Ranch has been so much fun and I've really enjoyed the challenge of creating some fun things that taste great and are still pretty healthy. We're going to end with dessert of course and I went with a tasty healthy cookie using both the Quinoa that was featured last week as well as the Whole Grain White Wheat Flour from Bob's Red Mill.

I love the slight crunch that the quinoa and almonds add and then the dried cranberries give it a little more natural sweetness. These are incredibly moist and it almost has a muffin like texture. My four year old keeps calling these the "healthy cookies" and I think he does it because he thinks he can have more of them if he does, and I'm happy to oblige.

Many people  are wary of baking with olive oil but I think it just comes down to matching it with the right food and choosing the right olive oil. For this recipe I used the Everyday Extra Virgin Olive oil that has a light smooth taste. Since I needed to cream the sugar and oils together, I used half olive oil and half butter. It provided great flavor and made these cookies a definite repeat.

Cranberry-Almond Quinoa Cookies


1 1/2 cups Bobs Red Mill white whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup unsalted butter, room temperature
1/4 cup California Olive Ranch Extra Virgin Olive Oil
1/4 cup sugar
1/4 cup brown sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup cooked Bob's Red Mill Quinoa, cooled
1 cup old-fashioned oats
1 cup dried cranberries
1/2 cup slivered unsalted almonds


Preheat oven to 375°. Line 2 baking sheets with parchment paper. Mix together the flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and oil, both sugars, and honey until light and fluffy, about 3 minutes. Add eggs, vanilla and almond extract. Continue to beat until pale and fluffy, about 2 minutes. Slowly mix in the flour mixture until just combined. 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.

Want to win this weeks Oil and Grain combination?
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  1. This look great Matt! Would love some for breakfast for sure!

  2. What a great idea to use Quinoa w/the Whole Grain White Wheat Flour and the Everyday Extra Virgin Olive Oil to make "healthy" cookies.

  3. these look great and will have to try with everyday fresh olive oil in them

  4. Follow BRM, COR and VirtualPotluck's Twitter profiles and
    tweeted https://twitter.com/#!/cjsorel/status/162177775015444480

  5. Yum! When will my cookies be arriving in the mail?

  6. These cookies look really good. I would substitute Everyday Fresh California olive oil in them.

    cereza25 at yahoo dot com

    1. Athena, You won this weeks combo! Email me your contact information so we can get them sent out! webermatt99@gmail.com

  7. Tweeted: https://twitter.com/#!/GoddessFoodie/status/162214095699972096

    cereza25 at yahoo dot com

  8. I'll have to try this recipe with Everday Fresh

  9. I love the combination of cranberry and almonds. It's even better with Everyday Fresh olive oil and quinoa.

  10. I follow all three and tweeted about this recipe and giveaway. https://twitter.com/#!/grobiemum/status/162309570608373760

  11. Everyday Fresh California Extra Virgin Olive Oil included in the recipe, makes great cookies.

  12. These look like cookies I would want to make and eat everyday fresh ! :)

    sweepinpianista at gmail dot com

  13. I follow all three on Twitter and tweeted!

  14. I know I would absolutely devour these cookies! Very creative.

  15. These look great, I love dried cranberries and have made cookies similar to these in the past and they were a big hit. Here is the magic word: Everyday Fresh!

  16. I follow all three on Twitter!