Healthy Holiday Cookie Recipe
Makes about 60 cookies
- 1 cup unbleached flour
- 1 cup whole wheat flour
- 1 cup rolled oats (not instant)
- ½ cup quinoa
- ¼ cup flax seeds
- ¾ cup granulated sugar
- 1 cup brown sugar
- 1 cup butter softened
- 2 eggs
- ½ cup walnuts
- ½ cup dried cranberries
- 1 1/2 cups good baking bittersweet chocolate chips
- 1 cup hazelnuts (for garnish - will need about 60)
- 1/2 cup shredded unsweetened coconut
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. vanilla
- 1 tbsp pure orange extract or orange liqueur
Method:
- Pre-heat oven to 350 degrees
- Line 2 baking sheets with parchment paper. Set aside
- Toast walnuts and hazelnuts (space them apart) in oven on a cookie sheet or on stove in a cast iron pan. Set aside to cool.
- In a food processor blend rolled oats and quinoa to a fine powder. Set aside
- In same food processor, chop walnuts (hazelnuts should be left whole) to medium and set aside. Grind flax seeds and set aside (a small coffee grinder is best for this)
- In a large bowl cream butter and both sugars until smooth and fluffy. Add eggs, vanilla, orange extract or orange liqueur, and mix until combined.
- In a separate bowl mix together flours, baking powder, baking soda, ground flax, and salt. Add this to butter mixture in stages until combined.
- Add half of the minced cranberries, coconut, chocolate chips, and walnuts to batter. Stir to incorporate.
Drop teaspoonfuls of batter on to baking sheet and flatten a bit with spoon. Place one hazelnut in middle of each cookie and sprinkle with rest of cranberries. Bake for about 8-10 minutes. Cool and store in airtight container.