• Skip to primary navigation
  • Skip to main content
  • All Recipes
  • About
Occasionally Eggs

Occasionally Eggs

Healthy Vegetarian Recipes for Every Season

  • Cookbook
  • Contact
Cookies and Bars

Multigrain Spelt Chocolate Chunk Cookies

January 29, 2020 by Alexandra Daum
Multigrain cookies made with a base of whole grain spelt flour, mixed seeds, nut butter, and, of course, chocolate. Lightly sweetened with coconut sugar and egg/dairy free.
Jump to Recipe
Multigrain chocolate chunk cookies on parchment paper, close up.

In the past year or so, I’ve changed the way I think about the recipes I post as most website visitors these days come from google and I try to share recipes that people are looking for. I used to do whatever the heck I wanted to without any consideration for what readers actually wanted.

Even though the way I look at my site has changed out of necessity, and I treat it more like a business now, there are still some recipes I really want to share even if there aren’t thousands of people searching for them every month. These multigrain cookies are one of them. They’re SO good.

Multigrain Cookies

With everything you can find in the pantry chucked in! Yes, the base for these is whole grain spelt flour, but you also have rolled oats, sunflower and sesame seeds, and cornmeal in the mix. They’re ultra flexible – more on that below – and really, really delicious.

Everything is mixed in one bowl, because we all hate doing dishes, and the ingredients are simple and pretty minimal considering that multigrain is right there in the title. Cheap, too, because even though I usually love a bit of almond flour in a vegan cookie for richness, it’s pricey. These use seed or nut butter instead (and only two tablespoons of olive oil!).

They’re not so far off from my oatmeal breakfast cookies, really, but decidedly more chocolate chip cookie and less granola bar. And because I know so many of you will ask, please head right over to these buckwheat trail mix cookies for a very similar gluten free version.

Ingredient flat lay for multigrain cookies.
  • Dry cookie ingredients in glass bowl. Oats, seeds, cornmeal, flour, coconut sugar.
  • Wet ingredients being added to dry for multigrain cookies.
  • Cookie dough in glass bowl with chocolate added.
  • Multigrain cookie dough with chocolate chunks in glass bowl, final step.
Unbaked multigrain cookies on baking sheet, back lit, with chocolate chunks.

What about substitutions?

Go for it. If you want GF, go ahead and click that link for the buckwheat cookies. Otherwise, go nuts with different seeds, or use chopped nuts instead. Use any kind of nut or seed butter you like, as long as it’s runny and not solid. I like sunflower seed butter or peanut butter for this recipe.

Any kind of milk can be used, any liquid oil instead of olive, whatever type of chocolate you like instead of dark. Different flakes can replace rolled oats depending on what’s in your pantry. You can also use AP flour, light spelt, sprouted spelt, einkorn, kamut, etc. I just haven’t tested with GF flour types.

A couple things to avoid, though – chia, because it sucks up too much liquid, and same with ground flax. Cornmeal is tricky to switch out but you could do almond flour instead (regular flour is too absorbent).

Multigrain chocolate chunk cookies on parchment paper, close up.

Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.

Yield: 16 Cookies

Multigrain Spelt Chocolate Chunk Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
4.5 from 4 votes

Ingredients

Metric – American
  • 150 grams spelt flour
  • 90 grams coconut sugar
  • 55 grams rolled oats
  • 35 grams sunflower seeds
  • 35 grams sesame seeds
  • 35 grams cornmeal
  • 1 tablespoon arrowroot powder
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 150 grams nut or seed butter
  • 60 ml non-dairy milk
  • 2 tablespoons olive oil
  • 1 teaspoon pure vanilla extract
  • 70 grams dark chocolate chopped

Instructions

  • Preheat the oven to 180°C / 350°F and line a large baking sheet with parchment paper.
  • Add the flour, sugar, oats, seeds, cornmeal, arrowroot, salt, and baking soda to a large bowl. Mix to combine.
  • Add the nut butter, milk, olive oil, and vanilla to the bowl. Stir until fully combined into a dough with no streaks of flour remaining. Fold in the dark chocolate until dispersed through the dough.
  • Form balls of dough, about 2 tablespoons each, and place them onto the prepared baking sheet with about 3cm / 1 in. between each. Flatten slightly with your hands. Repeat until all of the dough has been used. There should be around 16 cookies.
  • Bake for 10-12 minutes, or until just lightly golden. Cool for 10 minutes on the baking sheet before removing and cooling fully on a rack. The cookies will keep well in a sealed container for about a week.

Nutrition

Serving: 1g Calories: 168kcal Carbohydrates: 20g Protein: 4g Fat: 9g Saturated Fat: 2g Polyunsaturated Fat: 6g Cholesterol: 3mg Sodium: 228mg Fiber: 2g Sugar: 9g
© Alexandra Daum
Course: Cookies and Bars
Cuisine: American
Print

Newsletter

Sign up for weekly updates and subscriber-only recipes.

You might also like:

  • A platter of almond flour chocolate chunk cookies.
  • Oatmeal cookie with seeds, broken in half, surrounded by other cookies.
  • Vegan Almond and Rye Chocolate Chip Cookies | occasionallyeggs.com
  • Buckwheat cookies with dried fruit and chocolate on parchment paper.

More Cookies and Bars:

A jumbled pile of oatmeal cookies.Peanut Butter Banana Oatmeal Cookies
Finished cutout cookies on a wire rack.Coconut Sugar Cookies
A stack of puffed wheat squares with more bars around.Peanut Butter Puffed Wheat Squares
A stack of three bars with cinnamon sticks in foreground.Apple Crumble Bars (Gluten Free)

Previous Post: « Almond Flour Brownies
Next Post: Kamut Pasta »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Kavita says

    February 1, 2020 at 8:46 pm

    Can I substitute the cornmeal for something else? Really want to make these but I don’t have cornmeal! Thanks! : )

    Reply
    • Alexandra | Occasionally Eggs says

      February 1, 2020 at 9:52 pm

      Hi Kavita! As I say in the substitutions bit, I think almond flour would work fine. Otherwise, you could try two tablespoons of flour in place of the cornmeal. They’ll lose a bit of the crunch but still taste great. I hope that helps!

      Reply
  2. Suhashini says

    April 2, 2020 at 5:55 am

    These look wonderful! Could I use tapioca starch instead of arrowroot? These cookies are made for my pantry, except for arrowroot starch!
    Just mixed up your rye and spelt loaf. Looking forward to seeing how it turns out tomorrow!

    Reply
    • Alexandra | Occasionally Eggs says

      April 2, 2020 at 6:07 am

      Absolutely! I’m out of arrowroot and I’ve been making them with tapioca starch, so I guarantee it’ll work fine : ) I hope both the recipes turn out great!

      Reply
  3. Shelly says

    April 28, 2020 at 3:48 pm

    I just made these and although they tasted good; liked the crunch and the fact they are a healthy alternative to regular cookies, I found them a bit difficult to get to hold together. I wonder about adding extra nut butter or an egg (I have no allergies or food restrictions ) to make them less dry? I didn’t have arrowroot powder so used 2-1/2 Tbsps all purpose flour instead, wonder if this couldn’t be left out entirely? That’s the amount a website said to use for substitute for arrowroot powder. Thanks

    Reply
    • Alexandra | Occasionally Eggs says

      April 29, 2020 at 6:59 am

      Hi Shelly, I think the cookies became crumbly because you added more flour. In future I’d leave it out if you don’t have an equivalent substitute like corn starch. Typically subbing that amount of flour for arrowroot is used for thickening sauces rather than in baked goods.

      Reply
  4. Catherine says

    June 1, 2021 at 9:07 pm

    What can I substitute for the coconut sugar?

    Reply
    • Alexandra Daum says

      June 2, 2021 at 12:41 pm

      Brown sugar is probably your best bet, though another drier sugar like maple or date will be a more equivalent sub for coconut. I haven’t tested with any alternatives so this is just speculation, but should work!

      Reply

About Alexandra
Recipes
FAQ
Contact
Work With Me
Site Credits

STAY IN CONTACT
get weekly updates, exclusive recipes, and more

   

Get the cookbook

© 2022 Occasionally Eggs | Images and text may not be used without permission | Privacy Policy