Whole Grain Dark Chocolate Chip Cookies Recipe For Your Toaster Oven

Many well-meaning yet misguided health-conscious bakers have tried their hand at making whole grain cookies, only to be disappointed by the dry, unsatisfying pucks that result. The problem with most whole grain cookie recipes is they simply substitute whole wheat flour for refined white flour but change nothing else. Whole wheat flour is very different from white flour; a good recipe should take that into consideration. Here is my Whole Grain Dark Chocolate Chip Cookie recipe, which has been well adapted to meet all the challenges of whole grain baking.
First, I don't use whole wheat as the sole flour. Oat flour is softer and has a more mellow taste; combining the two gives you the perfect flavor and texture. Using only oat flour would make the cookies fall apart; using only wheat flour makes them dry. Using both is perfect!
Second, I use honey instead of sugar. Cookies baked with honey stay moist longer than those baked with refined white sugar. Honey is hydroscopic and actually attracts atmospheric water to the cookie. Plus, I think it is healthier to consume honey instead of white sugar.
Third, I use walnut oil instead of butter. I love the flavor of butter in many things but it tends to be overpowered by the nuttiness of the whole grains. Walnut oil is a better flavor match and is unsaturated, which means it is liquid at room temperature (unlike butter.) This still holds true after baking and it leads to a crispy exterior and perfectly moist interior, even after the cookies have been cooled. Plus walnut oil is loaded with heart healthy omega-3 fatty acids. All of this adds up to a cookie you don't need to feel bad about eating.
Ingredients For 2 Dozen Whole Grain Dark Chocolate Chip Cookies
3/4 cup of whole grain wheat flour
1/2 cup of whole grain oat flour
1/2 teaspoon of sea salt 1 teaspoon of baking soda
1/2 cup of walnuts
1 large chicken egg
1/2 cup of honey
1 teaspoon of pure vanilla extract
1/2 cup of walnut oil
1 cup of dark chocolate chips
Directions
Heat your toaster oven to 375 degrees F.
Put the whole grain wheat flour, whole grain oat flour, sea salt and baking soda into the work bowl of your food processor fitted with the multipurpose blade. Pulse a few times to combine and aerate. Transfer to a large mixing bowl.
Put the walnuts into the food processor bowl and pulse a few times until roughly chopped. Add the nuts to the flour mixture, and mix well.
Put the chicken egg, honey, and vanilla extract into the food processor bowl. Pulse a few times to combine then turn to "on" and process for a full two minutes. Add the walnut oil. Pulse to combine then turn to "on" and process for an additional two minutes.
Add the wet mixture to the dry flour mixture. Stir until barely combined. Too much stirring will result in a tough cookie. Gently fold in the dark chocolate chips.
Drop the dough by rounded tablespoons onto baking sheets lined with parchment paper. Bake until golden brown, about 10 to 12 minutes.
I like to make the dough and refrigerate it rolled up in wax paper. Then I slice off pieces and bake the cookies a few at a time when I am ready to eat them. This way they are always warm and fresh. The toaster oven is perfect for this; it heats up quickly and bakes quickly. Fresh baked homemade cookies are always only 20 minutes away if you have the dough on hand.