Multigrain Chocolate Chip Cookies

It’s always nice when dessert can feel just a tiny bit healthy, right? These Multigrain Chocolate Chip Cookies are not health food by any stretch of the imagination but they do have some good for you ingredients that eliminate some of that dessert guilt. They also freeze well and are adaptable to whatever you might have on hand.

I did not have any millet but I did have peanut butter with flax seed so I let that flax count as one of my grains. I also didn’t add any nuts because, well honestly, because I forgot. 🙂 But, it worked out because I took them to work and several people were happy to see they were nut free as they don’t like nuts in cookies. (I am now suspicious of these people. who doesn’t like nuts in cookies?!? 🙂 )

If you are making them on a terribly hot day like I was then you may want to chill your dough for 10 minutes or so to make them easier to portion out.

If you want to freeze them then simply portion out the cookies and freeze on the cookie sheet. Transfer the frozen balls to a plastic bag and cook from frozen when the mood strikes. You need just a minute or two more to account for the frozen dough. I can’t really recommend keeping them in the freezer, however. You will find that the mood strikes all. the. time. It’s dangerous. You’ve been warned.


Categories: dessert | Tags: | 1 Comment

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One thought on “Multigrain Chocolate Chip Cookies

  1. A Table in the Sun

    Isn’t it fun using different grains? I usually just start grabbing packages from my cupboard …..and then the creative juices flow!

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