• Prep Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings


  • 1 cup Vigo Quinoa, cooked
  • 1 1/2 cups flour
  • 1 teaspoon Alessi Fine Sea Salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup old fashioned oats
  • 1 cup dried cranberries
  • Alessi Raspberry Balsamic Reduction, to taste


Cook quinoa according to package instructions and set aside. Preheat oven to 375. In a medium bowl, combine flour, salt, baking powder, and baking soda. In a separate large bowl, beat butter, sugar, brown sugar and honey with a mixer until light and fluffy. Add eggs and vanilla to sugar mixture and continue to beat with electric mixer. Slowly add flour mixture, ½ cup at a time to wet ingredients. Once well combined, stir in quinoa, oats, and cranberries.

Spoon dough, 2 tablespoons at a time, onto cookie sheets and spaced apart at least 1 inch. Bake for 12 to 15 minutes until golden. Let cool and drizzle cookies with raspberry balsamic reduction immediately before serving.