Multi-Grain Chocolate Chip Cookies
Three different whole grains combine to make these multi-grain chocolate chip cookies that are low in added sugar and vegan-friendly.
Servings 12 cookies
Calories 112kcal
Ingredients
- ½ cup spelt flour
- ½ cup kamut flour
- 1 Tbsp millet flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ tsp cinnamon
- 2 Tbsp granulated sweetener
- ¼ cup semi-solid coconut oil (should be in a softened, almost melted state)
- ¼ cup applesauce
- 2 tsp vanilla extract
- ¼ cup milk of your choice
- ¼ cup chocolate chips
Instructions
- All ingredients should be room temperature. Any cold ingredients will cause the coconut oil to clump.
- Preheat the oven to 350 degrees.
- 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 a bit.
- 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 solidifies them.
Notes
Nutrition facts based on using regular sugar and unsweetened almond milk.
WW SmartPoints: 5
Nutrition
Calories: 112kcal | Carbohydrates: 13.2g | Protein: 1.9g | Fat: 5.9g | Fiber: 1.6g | Sugar: 4.4g