Makes about 28 cookies
1/2 cup (1 stick) butter, softened
1/2 cup golden brown sugar, packed
3 tablespoons honey
2 large eggs
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1 cup cooked and cooled quinoa
2 cups whole wheat flour
1 cup rolled oats (not quick oats)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt
1 cup dried tart cherries
1 cup whole almonds, coarsely chopped
Preheat the oven to 375F degrees and line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the sugar on medium speed until light and fluffy, 2-3 minutes. Beat in the honey and then the eggs, one at a time, mixing well after each addition. Mix in the applesauce and both extracts. On low speed, mix in the quinoa until well incorporated.
In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt. Gradually add the flour mixture to the batter, mixing on low speed until just combined. Remove the mixing bowl from the stand and stir in the dried cherries and almonds.
Using a small ice cream scoop or a spoon, drop the dough in generous 2-tablespoon portions onto the prepared baking sheets, spacing 2-inches apart. Flatten the mounds of dough with the bottom of a glass or with your moistened palm (otherwise the dough might stick to your hand.)
Bake the cookies until they are golden around the edges and on the bottoms, 12-15 minutes. Allow the cookies to cool on the pans for 5 minutes, then transfer to wire racks to cool completely. If desired, drizzle the cookies with a simple glaze (either confectioner's sugar mixed with lemon juice or confectioner's sugar mixed with water and almond extract.)
Approximately 140 calories and 6 grams of fat per cookie.