Big Batch Multigrain Cookies
Prepare these big batch multigrain cookies—an eggless recipe combining oat, whole wheat pastry, quinoa, and all-purpose flours. Loaded with semisweet chocolate chips, dried cranberries, chopped walnuts, and rolled oats, these cookies are perfect for feeding a crowd.
Ingredients
- 2 cups Unsalted Butter melted and cooled
- 1 and ½ cups Sugar
- 1 and ½ cups Brown Sugar
- 8 teaspoons Ener-G Egg Replacer powder for 4 eggs
- 15 tablespoons Lukewarm Water
- 1 tablespoon Vanilla Extract
- 1 cup Oat Flour
- 1 cup Whole Wheat Pastry Flour
- 1 cup Quinoa Flour
- 2 cups All Purpose Flour
- 1 tablespoon Baking Soda
- 1 teaspoon Salt
- 4 cups Walnuts Chopped
- 1 and ½ cups Semisweet Chocolate Chips
- 1 cup Dried Cranberries
- 1 and ¼ cups Rolled Oats
Instructions
- Preheat oven to 350F/180C for 15 minutes.
- In a blender whip together the egg replacer powder and water; until it’s frothy. Keep it aside.
- In a bowl sift together the flours, baking soda and salt; stir well and set aside.
- In a large bowl, cream together the butter and sugars. Add the whipped egg replacer mixture and vanilla; beat well.
- To this add the flour mixture. Fold in the nuts, dried cranberries, chocolate chips and see note 3 before mixing rolled oats.
- Drop by spoonfuls (about 1 tablespoon of dough per cookie) onto un-greased baking sheet; flatten it slightly and bake for 10-12 minutes or until lightly browned. I baked mine for 11 minutes.
Notes
- The original recipe uses 5 cups of all purpose flour, so you should be fine without the flours I have mentioned. I’m also sure that you could use a combination of other grain flours like brown rice, spelt etc. For oat flour, I powdered rolled oats in a blender.
- I have used Ener-G egg replacer to replace 4 eggs.
- The cookie dough started off a bit watery but after adding the nuts, chocolate chips and cranberries it became quite thick. I got the idea to add rolled oats after mixing the nuts etc. By that time the dough had become very thick, so I knew that mixing in the oats would be quite tough. So I divided the dough into 3 portions and mixed the oats in 3 portions as well. To avoid this you could mix in the oats while sifting the flour, baking soda itself and set aside.
- I didn’t get 12 dozen cookies as mentioned in the recipe but only 9 dozen (108 cookies).
- I did not flatten the cookies for the first batch, so these were a bit thick and chewy. So from the next batch onwards I flattened them lightly and they spread out beautifully and were quite crispy.
Nutrition
Serving: 1 Cookie | Calories: 124kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 56mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 110IU | Vitamin C: 0.1mg | Vitamin D: 0.1µg | Calcium: 12mg | Iron: 1mg
