Whole Grain Cookies

Are not as scary as you think! I never used to buy specialty flours. As in anything beyond wheat. I’ve now realized what great variation in nutrition I can add by using spelt, buckwheat, chickpea, quinoa and many other flours. Yes Quinoa flour isn’t cheap, BUT just replace 20% of your wheat flour in muffins for no difference and lots of added protein!


Enter Ezekiel Flour cookies. They’re a real trail mix sort of cookie.


This tile table gets a lot of play on this blog. It happens to have the best natural light in our house. Other options include the back of the couch. Well that’s not going to happen. It’s actually Mac’s table, which he sometimes eats on, does puzzles and draws. (currently smeared in peanut butter and apples)


Ezekiel flour is a funny thing. It’s mostly wheat and spelt, but with the addition of lentils, barley, millet, beans. Eight different things in total. It’s based off of a biblical formula, because with the addition of Vitamin D, Ezekiel lived off of those 8 grains for 90 days. I love it by the way…


I’m making a new batch soon and will make sure I write a post about it for you! I’ve never seen it in the store, so if you don’t have or have access to a grain mill it may be trickier to get ahold of.


The way I figure it, is that if I can make a cookie that if actually pretty darn healthy for my child to eat. That while it will always be known as a treat, but as a mid morning snack is going to pack a punch for him…then I’m going to do that. Yes it will cost more to buy quality flours. I bet it’ll still be cheaper than buying baked goods!


Whole Grain Cookies

1 1/2 c butter

2 c brown sugar (sub 2 c white sugar+ 2 tbsp molasses)

3 eggs

1 1/2 tsp vanilla

3 1/2 c flour (1 c spelt, 1 c soft white wheat, 1 1/2 c ezekiel flour. Sub for your own mix, or use all wheat. Please use whole wheat!)

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

3 c quick oats

1 c chocolate chips

1/2 c coconut

3/4 c chopped walnuts


Cream together butter and sugar, add the rest. Make rounded teaspoon balls on a cookie sheet. Press slightly with a fork, dipping it in a glass of water every few presses. Bake 10 minutes and 350F, turning the sheet around halfway.

This just makes dozens and dozens of cookies. That’s a good thing 🙂 So don’t try doubling it until you’ve made it once, or have an insanely large mixer.


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