Multigrain Chocolate Chip Cookies

Multigrain Chocolate Chip Cookies
70 min.
100
134kcal

Suggestions


Indulge your sweet tooth with our delectable Multigrain Chocolate Chip Cookies, a delightful twist on the classic treat that is perfect for any occasion. With 100 servings in just 70 minutes, these cookies are not only crowd-pleasers but also pack a nutritious punch thanks to the combination of all-purpose flour, oat flour, quinoa flour, and whole wheat pastry flour. Each bite delivers a satisfying crunch with a hearty blend of rolled oats and the rich flavors of semi-sweet chocolate chips.

This recipe is designed for both the health-conscious and dessert lovers alike, featuring wholesome ingredients like dried cranberries and chopped walnuts, giving each cookie a burst of flavor and texture. Plus, the use of Ener-G Egg Replacer makes these cookies suitable for those with dietary restrictions, ensuring everyone can enjoy these sweet morsels!

Imagine the warm aroma of freshly baked cookies wafting through your home, inviting friends and family to gather around. Whether you're preparing for a party, holiday gathering, or simply a cozy night in, these Multigrain Chocolate Chip Cookies will steal the show. Don’t underestimate the charm of these wholesome goodies; they’re not just a treat but a conversation starter that will leave your guests craving more!

Ingredients

  • cups all purpose flour 
  • tablespoon baking soda 
  • 1.5 cups brown sugar 
  • cups butter cooled melted
  • cup cranberries dried
  • teaspoons ener-g egg replacer powder 
  • cup oat flour 
  • cup quinoa flour 
  • 1.3 cups rolled oats 
  • teaspoon salt 
  • 1.5 cups semi chocolate chips 
  • 1.5 cups sugar 
  • tablespoon vanilla extract 
  • cups walnuts chopped
  • 15 tablespoons water lukewarm
  • cup pastry flour whole wheat

Equipment

  • bowl
  • baking sheet
  • oven
  • blender

Directions

  1. Preheat oven to 350F/180C for 15 minutes.In a blender whip together the egg replacer powder and water; until it’s frothy. Keep it aside.In a bowl sift together the flours, baking soda and salt; stir well and set aside.In a large bowl, cream together the butter and sugars.
  2. Add the whipped egg replacer mixture and vanilla; beat well.To this add the flour mixture. Fold in the nuts, dried cranberries, chocolate chips and see note 3 before mixing rolled oats.Drop by spoonfuls (about 1 tablespoon of dough per cookie) onto un-greased baking sheet; flatten it slightly and bake for 10-12 minutes or until lightly browned. I baked mine for 11 minutes.

Nutrition Facts

Calories134kcal
Protein5.24%
Fat52.75%
Carbs42.01%

Properties

Glycemic Index
2.55
Glycemic Load
3.77
Inflammation Score
-2
Nutrition Score
2.9239130525485%

Flavonoids

Cyanidin
0.13mg
Myricetin
0.03mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:134.02kcal
6.7%
Fat:8.08g
12.43%
Saturated Fat:3.26g
20.35%
Carbohydrates:14.48g
4.83%
Net Carbohydrates:13.43g
4.88%
Sugar:8.24g
9.15%
Cholesterol:9.92mg
3.31%
Sodium:87.72mg
3.81%
Alcohol:0.04g
100%
Alcohol %:0.19%
100%
Protein:1.81g
3.61%
Manganese:0.35mg
17.61%
Copper:0.13mg
6.44%
Magnesium:17.94mg
4.49%
Fiber:1.05g
4.2%
Phosphorus:41.1mg
4.11%
Selenium:2.86µg
4.08%
Vitamin B1:0.06mg
3.72%
Iron:0.64mg
3.55%
Folate:10.57µg
2.64%
Vitamin A:115.85IU
2.32%
Zinc:0.35mg
2.31%
Vitamin B6:0.04mg
1.83%
Calcium:18.08mg
1.81%
Vitamin B2:0.03mg
1.67%
Potassium:57.43mg
1.64%
Vitamin B3:0.32mg
1.62%
Vitamin E:0.2mg
1.35%