Yes, there are multi ingredients in this multigrain rendition of chocolate chip cookies, but that’s what makes them so over the top. Take advantage of all of the options (wherever it says “and/or” you can use either ingredient listed—or both). And if you want to take the easiest path, simply sub 2½ cups muesli for all the seeds and the oats! Read more about Zoe Kanan, the baker behind this recipe, here.
Recipe information
Yield
Makes 20
Ingredients
1½
⅓
1½
1½
½
8
1
⅔
¾
3
1
1
½
¼
2
1
4
1½
Preparation
Step 1
Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda in a medium bowl.
Step 2
Mix chocolate, oats, pumpkin seeds, polenta, and millet in another medium bowl.
Step 3
Cream butter, brown sugar, granulated sugar, powdered sugar, and molasses in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, scraping down sides as needed, until mixture is the color of light mocha and very fluffy, 3–4 minutes.
Step 4
Reduce mixer speed to medium. Add egg, then egg yolks one at a time, waiting for each to incorporate before adding the next. Beat in vanilla, then scrape down bowl again.
Step 5
Reduce mixer speed to low and slowly beat in dry ingredients until just combined and no visible white flour remains. Fold in chocolate mixture with a spatula until well combined. Cover dough with plastic and chill at least 2 hours.
Step 6
Place racks in upper and bottom thirds of oven; preheat to 350°. Line 2 rimmed baking sheets with parchment paper. Using a ¼-cup scoop or dry measuring cup, portion dough into ¼-cup balls (about 2.5 oz. each). Arrange evenly on prepared sheets.
Step 7
Bake cookies, rotating pans once top to bottom and front to back, until golden brown on top and surface just begins to look matte, 14–18 minutes. Let cool slightly, then transfer to a wire rack and let cool completely. Repeat with remaining dough and fresh parchment.
Step 8
Do Ahead: Cookie dough can be made 3 days ahead. Cover and chill.
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Reviews (13)
Back to TopI haven't made the recipe yet, but I have the same question as someone earlier concerning whether the quinoa should be cooked or raw? And if I dec die to instead use polenta, do you mean a refrigerated roll of polenta or are you just referring to cornmeal (sometimes called polenta)? Thanks for any clarification you can provide!
Anonymous
Belchertown, MA
6/7/2023
Hands down the best nutty cookie around! I LOVE these. I barely leave them in the oven for the 14 minutes, otherwise, I find they're a little too crunchy
Jade Vandergrift
Washington
3/10/2022
Used a higher gluten flour (similar to bread) and mine didn't run. Didn't have the polenta/quinoa so did an ancient grain (granola/muesli like stuff) instead. Also added 1/3 up of dry bing cherries to avoid the 'cat litter' texture of all the seeds/grains (and would do dried fruit again). Finally, I had almond meal so I used that instead of the 1/3 cup wheat flour. Think this really improved the texture to be more like a traditional cookie. As suggested, baked at 400 for 16 mins. I'm not at all sure how much healthily"er" these really are, but I think I will sub some low glycemic sugar for the 1/2 cup granulated sugar next time.
San Francisco, California
10/14/2020
Great cookies that felt a little healthier than typical chocolate chip cookies. Haven’t baked them yet, and probably won’t... the dough is great.
Ashley Astolfi
Brooklyn, NY
4/14/2020
I think these cookies are delicious--like gritty chocolate chip cookes! I substituted 1/2 cup bread flour for 1/2 cup of the all-purpose flour and my cookies did not spread at all. Beautiful!
Anonymous
Kalamazoo, MI
3/26/2020
If using quinoa, should it be cooked first, or used raw? Thanks!
Anonymous
10/3/2019
I made this-Multigrain cookie is a nutritious and healthy cookie made using different flours. I used dark nine multi-grains such as oats, corn, whole wheat, sunflower seeds, flax seeds, sesame seeds, ragi, rice and almond, for a healthy yet tasty snack. I have bought same cookies in "CAFENILOUFER" Hyderabad
sainath
Hyderabad
7/12/2019