I had to bake a big batch of cookies and while searching for recipes I found this in my favorite website. At first I was not sure whether to try it or not because it called for ingredients in large quantities and I wasn’t sure if the cookies would turn out good and was worried about wastage too. I also thought that I should not experiment new recipes for such an occasion but bake a few batches of a recipe which I have already tried. After a lot of deliberation I decided to try the new recipe itself and thank God it came out very good!
This cookie recipe has room for a lot of variations and I didn’t shy away. I wanted to bake these as multigrain cookies by using a variety of grain flours. So instead of 5 cups of all purpose flour, I have used a mix of oat flour, whole wheat pastry flour, Quinoa flour and all purpose flour. The recipe also called for about 2 and 1/2 to 3 cups of peanut butter chips, for which I used a mix of semisweet chocolate chips and dried cranberries. I also added rolled oats. The cookies turned out perfect and the sweetness was just right. Had I used the entire chocolate chips as mentioned in the original recipe, the cookies would have been too sweet for us. So if you are a sweet toothed person you will have to increase the quantity of chocolate chips.
Multigrain Chocolate Chip Cookies Recipe
|Prep Time||Cook Time||Makes|
|30 Mins||40 Mins||Approx. 9 dozen cookies|
- 2 cups Butter, melted and cooled
- 1 and 1/2 cups Sugar
- 1 and 1/2 cups Brown Sugar
- 8 teaspoons Ener-G Egg Replacer powder
- 15 tablespoons Lukewarm Water
- 1 tablespoon Vanilla Extract
- 1 cup Oat Flour
- 1 cup Whole Wheat Pastry Flour
- 1 cup Quinoa Flour
- 2 cups All Purpose Flour
- 1 tablespoon Baking Soda
- 1 teaspoon Salt
- 4 cups Chopped Walnuts
- 1 and 1/2 cups Semisweet Chocolate Chips
- 1 cup Dried Cranberries
- 1 and 1/4 cups Rolled Oats
- 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. 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.
- The original recipe uses 5 cups of all purpose flour, so you should be fine without the flours I have mentioned. I’m also sure that you could use a combination of other grain flours like brown rice, spelt etc. For oat flour, I powdered rolled oats in a blender.
- I have used Ener-G egg replacer to replace 4 eggs.
- The cookie dough started off a bit watery but after adding the nuts, chocolate chips and cranberries it became quite thick. I got the idea to add rolled oats after mixing the nuts etc. By that time the dough had become very thick, so I knew that mixing in the oats would be quite tough. So I divided the dough into 3 portions and mixed the oats in 3 portions as well. To avoid this you could mix in the oats while sifting the flour, baking soda itself and set aside.
- I didn’t get 12 dozen cookies as mentioned in the recipe but only 9 dozen (108 cookies).
- I did not flatten the cookies for the first batch, so these were a bit thick and chewy. So from the next batch onwards I flattened them lightly and they spread out beautifully and were quite crispy.
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