Quinoa Breakfast Cookies

I wanted to bake something that would make me feel like I was doing something good for my body since it endured me eating like a beast over the Thanksgiving holiday.  You know how it goes...  You eat on Thanksgiving, then you eat the leftovers for breakfast, lunch, and dinner for the rest of the weekend.  Needless to say I'm done with turkey until next year.  I was inspired by this recipe.  Quinoa is an ultimate superfood and gives these cookies such a great texture.  Two cookies for breakfast with some vanilla yogurt made for the perfect way to start my day.  Here is how I adapted the original recipe:

Ingredients

• 1 1/4 cups white whole wheat flour
• 1/4 cup coconut flour
• 1teaspoonkosher salt
• 1/2teaspoonbaking powder
• 1/2teaspoonbaking soda
• 1/2cup(1 stick) unsalted butter, room temperature
• 1/4cupsugar
• 1/4cup(packed) light brown sugar
• 1/4cuphoney
• 2large eggs
• 1teaspoonvanilla extract
• 1/2teaspoonalmond extract
• 1cupcooked quinoa, cooled
• 1cupold-fashioned oats
• 2 tablespoons chia seeds
• 1/2 cup dried cranberries
• 1/2 cup shredded coconut
• 1/2cup chopped walnuts

Preparation

• Preheat oven to 375°. Line 2 baking sheets with parchment paper. Whisk flours, 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, coconut, chia seeds and walnuts. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1” apart.  Use a drinking glass to flatten the cookies.

• 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.