Almond-Cranberry Quinoa Cookies

• 1 1/2 cups white whole wheat flourflour
• 1 teaspoon kosher saltsalt
• 1/2 teaspoon baking powderbaking-powder
• 1/2 teaspoon baking sodabaking-soda
• 1/2 cup (1 stick) unsalted butter, room temperaturebutter
• 1/4 cup sugarsugar
• 1/4 cup (packed) light brown sugarbrown-sugar
• 1/4 cup honeyhoney
• 2 large eggsegg
• 1 teaspoon vanilla extractvanilla-extract
• 1/2 teaspoon almond extractalmond-extract
• 1 cup cooked quinoa, cooledquinoa
• 1 cup old-fashioned oats
• 1 cup dried cranberriescranberry
• 1/2 cup slivered unsalted almondsslivered-almonds
• Ingredient info: White whole wheat flour and quinoa can be found at better supermarkets and at natural foods stores.

1. 01Preheat oven to 375°F. 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. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1" apart.

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