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Whole Grain Dark Chocolate Cookies

Now that walnut harvest season is upon us, I thought I'd share a cookie recipe I found which uses both walnuts and walnut oil. And the cookies are delicious. Enjoy!


Many 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 nothing else in the recipe. Whole wheat flour is very different from white flour; a whole grain cookie recipe should take that into consideration. Here is my Whole Grain Dark Chocolate Chip Cookie recipe, which has been well adapted to meet all the challenges of whole grain baking.

First, I don't use whole grain wheat flour as the sole flour. That leads to a dry and somewhat tough cookie. Oat flour is much softer and has a more mellow taste; if you try to use only oat flour the cookie will fall apart. Combining the two whole grain flours gives you the perfect flavor and texture.

Second, I use honey instead of sugar. I normally use honey for all my sweetening needs because I feel it is the healthiest option availabe. 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.

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 cooled. I also like the fact that walnut oil is full of good for you omega 3 fats.

Thesethree changes make for a delicious cookie that you don't need to feel guilty about eating. Enjoy!

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 extra large chicken egg

1/2 cup of honey

1 teaspoon of pure vanilla extract

1/2 cup of walnut oil

1 cup of dark chocolate chips

Directions

Heat your toaster oven to 375 degrees F.

Place the whole grain wheat flour, whole grain oat flour, sea salt and baking soda into the work bowl of your favorite food processor fitted with the multipurpose blade. Pulse a few times to combine and aerate. Transfer to a large mixing bowl.

Put the walnuts into the food processor bowl and pulse a few times until roughly chopped. Add the nuts to the flour mixture, and mix well.

Put the chicken egg, honey, and vanilla extract into the food processor 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 until golden brown, about 10 to 12 minutes.

Visit Toaster Oven Reviews to find the best toaster oven for baking whole grain dark chocolate cookies and so much more. You'll find thousands of toaster oven reviews and a helpful toaster oven buying guide.

1 comment to Whole Grain Dark Chocolate Cookies

  • Olivia

    I love using walnut oil in place of butter. You are completely right about how nice and moist it keeps anything you bake. You don't see a lot of cookie recipes that use it – yum!
    My family also likes to brush roasted walnut oil on crostinis before topping them with walnut butter and sharp cheddar… delicious!

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Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.