“Cookies? For dessert?!?”
“Ooh! They have chocolate!”
We don’t have dessert that often. Though I have a huge sweet tooth, I like dessert to be a happy surprise for special days or just because. So when I whipped up cookies while making dinner this weekend, the kids were thrilled. And I was thrilled because they are no ordinary chocolate chip cookies. They walk a little closer to goodness because they are multigrain chocolate chip cookies with whole wheat flour, oats and quinoa baked into them. And the chocolate chips? I use a 60% cacao one (dark chocolate!) ensuring that they come with antioxidants too.
Let me be clear though … while these cookies are packed with whole grain goodness and antioxidant-rich dark chocolate, they are still cookies (read: butter! sugar!) so they are still a once in a while treat. Healthy? Not so much … but you can definitely feel good about serving these instead of traditional cookies since they have more healthful qualities. Plus, these big cookies (they are about 3 1/2-inches wide!) are satisfying enough that you really can happily enjoy just one.
And the kids? They loved ’em … and so did I.
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup coconut sugar or granulated sugar
- 1 tsp vanilla extract
- 1/4 cup egg substitute or 1 large egg
- 1 cup whole wheat flour
- 1/2 cup old fashioned oats not instant
- 1/2 cup prepared quinoa
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 10- oz package 60% Cacao bittersweet chocolate chips
Preheat oven to 375 degrees. Line a baking sheet with parchment paper (or nonstick aluminum foil).
Combine the butter and sugars in the bowl of a stand mixer. Beat on medium speed until well combined. Add the vanilla extract and egg substitute (or egg) and beat until well-combined.
In a large bowl, whisk together the flour, oats, quinoa, salt and baking soda.
With the stand mixer running on its lowest speed, add the flour mixture to the butter mixture one scoop at a time, until just incorporated. Stir in the chocolate chips.
Using a large cookie scoop (3 tablespoon), scoop the cookie dough onto the cookie sheet, leaving about 2-inches between the mounds.
Slide the tray into the oven and bake for 10-12 minutes, until golden on the edges. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cooling rack.