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.
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.
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.
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).
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- 150 grams / 1 cup spelt flour
- 90 grams / 1/2 cup coconut sugar
- 55 grams / 1/2 cup rolled oats
- 35 grams / 1/4 cup sunflower seeds
- 35 grams / 1/4 cup sesame seeds
- 35 grams / 1/4 cup cornmeal
- 1 tablespoon arrowroot powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 150 grams / 1/2 cup nut or seed butter
- 60 ml / 1/4 cup non-dairy milk
- 2 tablespoons olive oil
- 1 teaspoon pure vanilla extract
- 70 grams / 2.5 oz. dark chocolate, chopped
- Preheat the oven to 180C / 350F 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.
Amount Per Serving: Calories: 168 Total Fat: 9g Saturated Fat: 2g Unsaturated Fat: 6g Cholesterol: 3mg Sodium: 228mg Carbohydrates: 20g Fiber: 2g Sugar: 9g Protein: 4g