“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.
- ½ cup unsalted butter, softened to room temperature
- ½ cup packed light brown sugar
- ¼ cup coconut sugar (or granulated sugar)
- 1 tsp vanilla extract
- ¼ cup egg substitute (or 1 large egg)
- 1 cup whole wheat flour
- ½ cup old fashioned oats (not instant)
- ½ cup prepared quinoa
- ½ 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.