When picking a name for these cookies, I was all ecstatic thinking I had actually created something absolutely initial– muffin top cookies! And then I did a look for the term and, sure enough, great deals of individuals make muffin top cookies. But! I’m the just one that’s made AppleCinnamon & &QuinoaMuffinTopCookies!So that’s something, right?
This recipe is truly a delighted mishap. I wished to make a breakfast cookie that was low in calories and relatively substantive and healthy. I chose to put quinoa in the cookies, however I wasn’t sure how to set about doing it, so I adjusted a recipe from BonAppetit One of the modifications I made was to sub out white entire wheat flour for entire wheat pastry flour. In my mind, I could not see much of a distinction in between the 2– given that I like entire wheat, I’ve never ever been one to purchase the white wheat things.
Well! It ends up that utilizing pastry flour in cookies makes them cakey. I was anticipating to open the oven and discover chewy cookies waiting on me and rather, I had something that looked more like muffin tops. I resigned myself to purchasing the components once again and attempting another day, once they cooled off enough for me to attempt one, I was amazed to discover that they were truly excellent. I provided one to my spouse and he assisted himself to numerous more. So all of it ended up all right!
Although it’s sort of difficult to distinguish the photos, these cookies puff up like the tops of muffins when they’re baking in the oven. So you get all the fresh-baked goodness of muffin tops, without that pesky stump. With the entire wheat flour, oats, and quinoa, these make a terrific cookie to have with breakfast or as an afternoon treat.
AppleCinnamon & & Quinoa Muffin Top Cookies
Muffin- like cookies made with diced apples, quinoa, and a lot of cinnamon. They taste even much better when sprinkled with a bit of honey prior to serving! Adapted from Bon Appetit’s Almond Cranberry Quinoa Cookies.
- PrepTime: 15 minutes
- CookTime: 15 minutes
- TotalTime: 30 minutes
- Yield: 36
- 1 1/2 cups entire wheat pastry flour
- 1 tsp Kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 cup saltless butter, softened
- 1/4 cup sugar
- 1/4 cup light brown sugar, jam-packed
- 1/4 cup honey
- 2 big eggs
- 1 tsp vanilla extract
- 1 cup prepared quinoa, cooled
- 1 cup old-fashioned oats
- 1 cup apple, diced (about 1 medium apple)
- Preheat oven to 375 ° F. Line 2 baking sheets with parchment paper.
- In a medium blending bowl, blend together flour, salt, baking powder, baking soda, and cinnamon. Set aside.
- In a big blending bowl, cream butter, sugars, and honey with a hand mixer till light and fluffy (about 3 minutes). Beat in eggs and extract; continue beating for 2 minutes. Gradually beat in flour mix. Fold in quinoa, oats, and apple.
- Spoon 2 tablespoon-sized balls of dough onto baking sheets, spaced one inch apart. Bake till golden brown, 12–15 minutes. Cool on cake rack.