by Heather Harris Brady
I came up with these cookies after noticing boxes of “ancient grains cookie mix” at the grocery store – for $7 a box! When I use alternative flours I try to work with the different textures rather than against them. These cookies are chocolate peanut butter because everyone expects peanut butter cookies to have a more shortbready, crumbly texture by nature.
I used a blend of quinoa flour and spelt flour, in combination with some regular unbleached white flour and some extra wheat germ. These are good keepers, and are great with a cold glass of milk on the side.
Ancient Grains Cookies, Makes about 36 3″ cookies
- 1/4 c. butter, at room tempertaure
- 3/4 c. packed brown sugar
- 2 large eggs
- 2/3 c. natural peanut butter (The ingredient list should read: Peanuts.)
- 4 T. dark cocoa (I use Hershey’s Special Dark.)
- 1/2 t. salt
- 1/2 c. quinoa flour
- 1/2 c. spelt flour
- 3/4 c. unbleached all-purpose flour
- 1 t. baking powder
- 1/2 t. baking soda
- 3 T. wheat germ
- 1 t. vanilla
- 1 c. bittersweet chocolate chips
Preheat the oven to 350. Combine the butter and sugar in a mixing bowl and cream until light and fluffy.
Beat in the eggs one at a time.
Beat in the peanut butter.
Then the flours, baking powder and baking soda.
Beat in the cocoa and then the chips. You should have a nice creamy batter.
Drop the batter by spoonfuls onto a greased cookie sheet.
Bake for 10-12 minutes.
Cool complete and then store in an airtight container. These keep nicely for about five days. Freeze in a ziplock for longer storage. I freeze half the baked cookies and use them to replenish the cookie jar – but they aren’t bad frozen 😉