Almond-Cranberry Quinoa Cookies

• 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
• 1/2 cup slivered unsalted almonds

1. Preheat oven to 375u0b0F. 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.
2. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1" apart.
3. Bake cookies until golden, 12-15 minutes. Transfer cookies to a wire rack and let cool.

whole wheat flour, kosher salt, baking powder, baking soda, unsalted butter, sugar, light brown sugar, honey, eggs, vanilla, almond, quinoa, oldfashioned oats, cranberries, almonds

Taken from www.epicurious.com/recipes/member/views/almond-cranberry-quinoa-cookies-52663571 (may not work)