This recipe was intended to be posted months and months ago. But then the fall/holiday baking season started and there was no way I was going to post a healthy whole grain cookie recipe. The holidays are not meant for healthy eating.
These are borderline healthy, because I wanted them to have some nutritional ingredients, yet still taste really, really good. You could always play around with this recipe and reduce the butter and sugar.
The secret ingredient is quinoa! It’s all the rage these days. I’m actually kind of sick of it. I wonder what the new hot grain for 2014 will be?
I don’t even like quinoa that much, to be honest. However, in these cookies it’s delicious. I also used white whole wheat flour, walnuts and coconut. I think adding oatmeal would be delicious as well.
The chocolate is Hershey’s baking melts, and I enjoyed them. I guess they’re more for candy making, but whatever. I love huge chocolate chunks/chips in my cookies.
Whole Grain Chocolate Chip Cookies
- 1/4 cup quinoa
- 1/2 cup water
- 1/2 cup unsalted butter
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup chopped walnuts, toasted
- 1/2 cup flaked coconut, toasted
- 1 package Hershey's baking melts
Bring quinoa and water to a boil in a small saucepan over medium heat; cover, reduce heat to a simmer, and cook 10-15 minutes or until liquid is absorbed. Cool to room temperature.
Melt butter in a small saucepan over medium heat; cook and whisk until butter browns and starts to foam. Cool to room temperature.
In a medium bowl, sift together flours, baking soda, baking powder and salt. In a large bowl, using a mixer on medium speed, beat together browned butter, sugars and vanilla until well combined. Beat in egg until well combined. Reduce mixer speed to low and beat in walnuts, coconut and quinoa until combined. Beat in flour mixture until just combined. Stir in chocolate chips until combined. Cover and chill dough for 1 hour in refrigerator.
Heat oven to 350 degrees F. Drop heaping tablespoons of dough onto cookie sheets. (I made ten big cookies). Bake 14-16 minutes or until golden brown. Cool 2 minutes before transferring to wire racks to cool.