When our editor brought a batch of these delicious cookies to work and said they were a healthy version, we just knew she had to write about them. These are the best whole grain cookies I've ever tried, and they bake perfectly in the toaster oven!
Scores of well-meaning health-conscious bakers have tried their hand at whole grain cookies, only to be disappointed by the dry, unsatisfying results. The problem with most whole grain cookie recipes is they simply substitute whole wheat flour for refined white flour but change little else, if anything at all. Whole wheat flour is very different from white flour; a baker should respect that unwavering fact and a recipe should take that into consideration. Here is my Whole Grain Dark Chocolate Chip Cookie recipe, which has been well adapted to meet the challenges of whole grain baking.
First, I don't use whole grain wheat as the sole flour. Whole grain oat flour is much softer and has a more mellow taste; combining the two gives you the perfect flavor and texture. Whole grain oat flour minimizes the risk of a "tough" cookie; something that happens when too much gluten is developed.
Second, I use honey instead of sugar. Cookies baked with honey stay moist longer than those baked with refined white sugar. Honey is hydroscopic and actually attracts atmospheric water to the cookie. I also feel that honey is the healthiest option when it comes to added sweeteners, so I feel better about using it.
Third, I use walnut oil instead of butter. I love the flavor of butter in many things but it tends to be overpowered by the nuttiness of the whole grains. Walnut oil is a better flavor match and is unsaturated, which means it is liquid at room temperature (unlike butter.) This still holds true after baking and it leads to a crispy exterior and perfectly moist interior, even after the cookies have been completely cooled. You'll also benefit from the heart healthy omega-3 fatty acids walnut oil has to offer.
Ingredients For 2 Dozen Cookies
3/4 cup of whole grain wheat flour
1/2 cup of whole grain oat flour
1/2 teaspoon of sea salt
1 teaspoon of baking soda
1/2 cup of walnuts
1 large egg
1/2 cup of honey
1 teaspoon of pure vanilla extract
1/2 cup of walnut oil
1 cup of dark chocolate chips
Heat you toaster oven to 375 degrees F.
Put the whole wheat flour, whole grain oat flour, sea salt and baking soda into a large mixing bowl. Stir until well combined.
Roughly chop the walnuts. Add the nuts to the flour mixture, and mix well.
Put the egg, honey, and vanilla extract into your food processor work bowl. Pulse a few times to combine then turn to "on" and process for a full two minutes. Add the walnut oil. Pulse to combine then turn to "on" and process for an additional two minutes.
Add the wet mixture to the dry flour mixture. Stir until barely combined. Too much stirring will result in a tough cookie. Gently fold in the dark chocolate chips.
Drop the dough by rounded tablespoons onto baking sheets lined with parchment paper. Bake in your toaster oven until golden brown, about 10 to 12 minutes. Enjoy!