MultiGrain PB&J Breakfast Cookies

Multigrain PB&J Breakfast Cookies 

These cookies have quickly become a favorite of mine for taking along to work as an mid morning snack or to ward away the late afternoon hunger pains. Forewarning: they aren't your typical cookie. The quinoa gives off a slightly nutty, chewy texture that's unique to the grain. It may take a little getting used to, but I think they'll grow on you, too.  



*1 stick unsalted butter, softened

*1/4 cup Greek yogurt (I used 2% Fage)

*3/4 tsp. baking powder

*1/4 tsp. salt

*3/4 cup firmly packed brown sugar

*1 large egg 

*1/4 cup natural-style peanut butter

*1/3 cup cooked quinoa 

*1 1/2 cups whole wheat pastry flour

*1/2 cup fruit preserves or jelly, such as red raspberry or strawberry


*Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.

*With an electric mixer, beat butter and yogurt together until creamy. Add in the brown sugar and peanut butter and beat until well combined, followed by the egg, beating until just combined. 

*Add in the baking powder, salt and quinoa and beat until combined, followed by the flour, beating until just combined. 

*Scoop dough by heaping tablespoons and roll into balls. Flatten with the heel of your palm or the bottom of a glass. Press your thumb into the center of each cookie to create a well. Spoon some of the jam into the well. 

*Bake for 12 to 14 minutes, until cookies are slightly golden around the edges. Remove from the oven and transfer to wire racks. Cool. Makes 18 cookies.