Three different whole grains combine to make these multi-grain chocolate chip cookies that are low in added sugar and egg-free.
Yes, these cookies have not one, but three grains in them. I know grain-free is trending at the moment, but I love my fiber-filled grains! They do my body well, so I typically eat 1-3 servings of them a day.
These are Sam's favorite cookies. They're a recipe I randomly created one day, and they happened to turn out great, so I've been making them for him ever since.
I keep them in the freezer, as Sam seems to enjoy them most cold. This works out well to also keep them from spoiling!
There isn't much sugar in the cookies, but he doesn't seem to mind. I pack them pretty well with chocolate chips, so I think that helps, but my kids are also used to low sugar treats.
If you're on a mission to retrain your sweet tooth, you might like to give these a try!
Ingredients and substitutions
- Spelt flour
- Kamut flour
- Millet flour
- Baking soda
- Sea salt
- Cinnamon - Optional
- Granulated sugar - I've used coconut sugar, sucanat, and turbinado all with good results.
- Coconut oil - Butter also works.
- Applesauce
- Milk of your choice
- Vanilla extract
- Chocolate chips or a chopped chocolate bar (more economical)
Recipe Steps
Mixing the dry...
Mixing the wet...
Batter is a-formin'!
Don't forget the chocolate...
Form the cookies...
Sheet shot...
Fork trick, appropriately named (very important in low sugar baking)...
Yummy, kid-approved cookies!
Recipe notes
I make my own millet flour from raw millet, which I grind in my Nutribullet.
Please pay special attention to the 'fork trick' in step 8. I've found this greatly helps lower sugar cookies have a better texture (more akin to higher sugar cookies).
Multi-Grain Chocolate Chip Cookies
Ingredients
- ½ cup spelt flour
- ½ cup kamut flour
- 1 Tablespoon millet flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
- 2 Tablespoons granulated sweetener
- ¼ cup semi-solid coconut oil (should be in a softened, almost melted state)
- ¼ cup applesauce
- ¼ cup milk of your choice slightly warmed; this helps everything mix better
- 2 teaspoons vanilla extract
- ¼ cup chocolate chips or chopped chocolate
Instructions
- All ingredients should be room temperature. Any cold ingredients will cause the coconut oil to clump.
- Preheat the oven to 350℉.
- Mix the following dry ingredients together (flours, baking soda, salt, cinnamon) in a bowl.
- In a separate bowl, whisk the sugar with the oil, applesauce, vanilla, and milk until the mixture is smooth and the sugar granules are incorporated.
- Add the wet sugar mix into the dry ingredients bowl, along with the chocolate chips, and stir until well combined.
- Dollop the batter onto a parchment paper-lined baking sheet. You should have 12 equal-sized cookies.
- Form the cookies a bit with your hands, as they won't spread much.
- Bake for 12-14 minutes until golden (see step 9 before doing this).
- Here's the important step: Once they've been baking for 8 minutes, take them out and press down on them gently with a fork. This action removes the air that is created by the baking soda, thus compacting the cookie and making the texture better!
- I like to transfer them onto a plate and into the freezer right away, which helps them set.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Angela
Did U miss the oven temp and cooking time somewhere?
Lauren
So sorry, Angela! It has been updated. Thanks for letting me know!
Angela
Thanks Lauren, I actually made these last night, they were good. I think next time I will add some chopped pecans.
Thanks so much for the recipe!
Gail
Hi Lauren, These look the perfect cookie I am looking for as I have lost 44 lbs due to IBS...still waiting diagnoses after many, many tests. I so miss a treat now and then while following a low fodmap diet presently. Can I sub buckwheat or any other gluten-free flours for the spelt and kamut? Love your recipes. Thank you.
Lauren
Hi Gail, thank you! I haven't tried this one with a gluten-free flour, but this recipe is a popular one that is also gluten-free: https://www.oatmealwithafork.com/rice-flour-and-oatmeal-cookies/