Tag Archives: whole grain

Better Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip CookiesYou will never find health food masquerading as dessert on this website, but I freely admit that some of my recipes are more nutritious than others. For instance, these Whole Wheat Chocolate Chip Cookies are made with 100% whole wheat flour, so they have more protein and fiber than your average cookie, along with some nutty whole grain flavor. They’re also full of butter, brown sugar and chocolate though, so don’t get it twisted—these are dessert, not a side salad. Nobody comes to this site for the vegetables.Whole Wheat Chocolate Chip CookiesIf you think you’ve seen these on here before, that’s because you have…or a version of them, anyway. I posted Whole Wheat Chocolate Chip Cookies back in the winter of 2016. I stand by that recipe, although my personal cookie tastes have changed since then, as has my general baking philosophy.

…can’t believe I just said I had a “baking philosophy.” Oof, that’s pretentious.

But seriously, in the intervening five years I’ve learned a few things about leaveners and flour and cookies in general, and that knowledge and desire for simpler, better home baking has led to a lot of good things. You know, like four dozen soft & chewy Whole Wheat Chocolate Chip Cookies.Whole Wheat Chocolate Chip CookiesThe ingredient list for these cookie is similar to the old recipe, but it’s been simplified. There’s less flour, I nixed the cornstarch, shifted the leaveners, and swapped all the white sugar for dark brown.

I’ve also fully eliminated the chill, which I rarely do in cookie recipes. Chilling cookie dough helps to produce thicker, puffier cookies, but these bake up nice and soft without any break in the action. If you want a slightly thicker cookie, or need to take a pause between mixing and baking, feel free to chill the dough for an hour or two before baking them off. For me though, these crisp-edged, soft-centered whole grain cookies are perfect without any lag time.Whole Wheat Chocolate Chip CookiesFor those of you wondering if whole wheat flour makes these taste healthy, it’s a resounding “no” because they’re not any less indulgent than the chocolate chip cookies you’ve eaten your whole life. The whole wheat flavor is absolutely there, but so is all that caramelly brown sugar, butter and chocolate. The whole wheat simply adds a subtle toastiness that amplifies the classic flavor we all love.

So, yeah. Health food, these are not. But delicious? You bet.Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies
makes about 4 dozen cookies

2 3/4 cups whole wheat flour (or white whole wheat flour)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoons Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups dark brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, whisk together whole wheat flour, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in dark brown sugar, followed by eggs and vanilla. Add dry ingredients in two installments, beating until completely combined. Mix in chocolate chips.

Scoop dough in 1 1/2 tablespoon increments (I used a medium cookie scoop) and roll into balls, setting them two inches apart on the prepared pans. Bake 10-11 minutes until they look just slightly underdone. Let cool on the sheet pans for five minutes before transferring to a cooling rack to cool completely.

Cookies will keep covered at room temperature for up to a week.

Whole Wheat Chocolate Chip Muffins

Whole Wheat Chocolate Chip MuffinsIn five years, I’ve deleted exactly three recipes from this blog. I’ve kept terrible photos, absurdly lengthy writing and even some personal stuff on here, so you may be wondering why I’d remove whole recipes. The answer is simple: because they were bad. Not “not perfect,” not “unoriginal.” Just bad. They didn’t taste good and/or work properly, and those are basically the only two requirements for me to put a recipe on here, so I deleted them. Among the group were a batch of Whole Wheat Chocolate Chip Muffins that were truly atrocious, and which I have finally found the time to rework into something delicious.Whole Wheat Chocolate Chip MuffinsNow, I didn’t intentionally write a terrible muffin recipe. There were circumstances. I wrote the old recipe for Whole Wheat Chocolate Chip Muffins when I was five days off the break-up a four year relationship. That was my first mistake—don’t try to do good work when you’re heartbroken.

My next mistakes were not adding enough fat, eggs or dairy. My best friend made the old version a few years back and the only word she used to describe them was “lumpy.” Yikes. I took down the recipe shortly thereafter and put the words “Whole Wheat Chocolate Chip Muffins” on my to-bake list once again.Whole Wheat Chocolate Chip MuffinsTwo weeks ago, I found myself five years more experienced, very over that boyfriend, and with a large bag of mostly-unallocated whole wheat flour. Armed with that and a newfound favorite muffin recipe, I set out to fix my past mistakes. Dare I say I nailed it?Whole Wheat Chocolate Chip MuffinsThese Whole Wheat Chocolate Chip Muffins are soft and just sweet enough, with plenty of chocolate chips and whole grain flavor. Butter, sour cream and eggs keep them moist and balance the potential for heaviness that comes with using all whole wheat flour. They also get a little lift from starting in a 400F, then continuing at 350F until they’re fluffy, puffy and perfect.

Thank goodness for second chances.Whole Wheat Chocolate Chip Muffins

Whole Wheat Chocolate Chip Muffins
makes 12 standard muffins

2 cups whole wheat flour (or white whole wheat flour)
1/4 teaspoon cinnamon
3/4 cup light or dark brown sugar, packed
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
2/3 cup milk, room temperature (not skim or nonfat)
1/3 cup sour cream, room temperature
1 1/2 cups semisweet chocolate chips, plus more for topping

Preheat oven to 400F. Grease a 12-cup standard muffin tin, or line with cupcake liners. Set aside.

In a small mixing bowl, whisk together whole wheat flour, cinnamon, brown sugar, baking powder, baking soda, and salt. Set aside.

In a medium mixing bowl, use a whisk to beat eggs. Whisk in butter and vanilla, followed by whole milk and sour cream. Add wet ingredients to dry, using a silicone spatula or wooden spoon to combine. Do not overmix. Fold in chocolate chips. Divide batter among prepared muffin cups. Dot the tops with additional chocolate chips, if desired.

Tap full pan on the counter five times. Bake for five minutes at 400F. Do not open the oven door. Reduce baking temperature to 350F, and bake an additional 15-16 minutes, until a toothpick inserted in the middle comes out clean.

Let muffins cool in the pan for 10 minutes before removing to a rack to cool completely. Serve.

Muffins are best the day they are made, but may be kept covered at room temperature for a couple of days. They will keep well in the refrigerator for up to 5 days.

Whole Wheat Chocolate Chip MuffinsWhole Wheat Chocolate Chip MuffinsWhole Wheat Chocolate Chip Muffins

Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Did you know you can make a Puff Pancake {Dutch Baby} without any flour? And that by swapping in an equal volume of oats, reducing the milk, and getting the eggs extra foamy, you can get just as golden and rumply a result as in every other version you’ve ever had?Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Well, I didn’t. It hadn’t even occurred to me until I made Oatmeal Waffles a few weeks ago. But indeed, just as you can blend whole oats into cookies, graham crackers and linzers, you can swap them for the usual flour in and make one hell of a Dutch Baby.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Not only is this oven pancake completely whole grain, it’s also naturally gluten-free! If you or a fellow breakfast guest needs to be gluten-free, make sure your oats are certified gluten-free.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}If you’re wondering if this Oatmeal Puff Pancake is more work than the traditional version, the answer is “no.” Just like its gluten-full counterpart, the batter comes together in under 90 seconds in a blender, then goes directly into a super hot, buttery pan, then into the oven for 18 minutes.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}The pancake is ready when the edges are golden brown and the center is beginning to take on color. It will also likely (but not always) have a few large bubbles, which will quickly disappear as the puff relaxes into a smoother bowl shape at room temperature.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Once it’s deflated, fill your Oatmeal Puff Pancake with your favorite seasonal fruit (I went with the last of the plums and blackberries) and drizzle with maple syrup, or go more traditional with lemon and confectioner’s sugar. Then slice into this custard-centered beauty and behold its crisp-chewy edges.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Like other Dutch Baby recipes, this Oatmeal Puff Pancake can be scaled up or down depending on the size of your pan and how many servings you need. I’ve included times and proportions for four different yields in the recipe notes to make sure that there’s plenty to go around.

Whether you’re a single person or a family of 5-6, this is one heck of a sweet brunch. If you can’t wait for the weekend though, I have it on good authority that it makes a great Wednesday night breakfast for dinner.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Oatmeal Puff Pancake {Gluten-Free Dutch Baby}
makes one large puff pancake, about 4-6 servings

4 large eggs, room temperature
1 cup old-fashioned oats (use certified gluten-free for gluten-free)
4 tablespoons granulated sugar
1/8 teaspoon ground cinnamon (optional, but recommended)
1/2 teaspoon Kosher or sea salt
2/3 cups milk of choice (I used whole)
4 tablespoons unsalted butter

For serving:
seasonal fruit
maple syrup
lemon wedges/juice
confectioner’s sugar

For smaller pancakes (6, 8 and 10-inch pans), see notes below the recipe for quantities and baking times.

Place a large (12-inch) ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 400F.

In the a high-powered blender (or food processor), blend eggs for 30 seconds until frothy. Add oats, sugar, cinnamon, salt, and milk. Blend another 30-45 seconds.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Bake 17-18 minutes, until puffed and golden. Do NOT open the oven door during baking.

Let pancake cool 2-5 minutes before slicing. Serve immediately with toppings of choice.

Notes:

For a 6-inch pan (1 serving):
1 large egg, room temperature
1/4 cup old-fashioned oats
1 tablespoon granulated sugar
pinch of ground cinnamon (optional, but recommended)
pinch of Kosher or sea salt
3 tablespoons milk of choice
1 tablespoon unsalted butter

Bake for 16-17 minutes.

For an 8-inch pan (2 servings):
2 large eggs, room temperature
1/2 cup old-fashioned oats
2 tablespoons granulated sugar
pinch of ground cinnamon (optional, but recommended)
1/4 teaspoon salt
1/3 cup milk of choice
2 tablespoons unsalted butter

Bake for 16-17 minutes.

For a 10-inch pan (3-4 servings):
3 large eggs, room temperature
3/4 cup old-fashioned oats
3 tablespoons granulated sugar
1/8 teaspoon ground cinnamon (optional, but recommended)
3/8-1/2 teaspoon Kosher or sea salt (based on preference)
1/2 cup milk of choice
3 tablespoons unsalted butter

Bake for 17-18 minutes.

Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Friday Favorites: Flourless Baking

It will surprise none of you to find out that when this pandemic started affecting the U.S., my first instinct was not to buy toilet paper or regular groceries, but instead to replenish my supplies of sugar, butter and flour. If I had to be stuck at home for two weeks (ha!), at least I’d be able to bake.

Fast forward six-ish weeks and there have been runs on everything—hand sanitizer, household cleaning supplies, toilet paper, literally everything on grocery store shelves—and most of it has bounced back a little, but I am hearing from many people that they still can’t get flour. Or if they can, it’s whole wheat or cake flour or 00—all great and useful, but not what you need to make most everyday things.

Luckily, there are plenty of recipes that don’t rely on flour at all and still bake up beautifully. Oh, and since they don’t contain flour, they’re all gluten-free. Score! Here are a dozen of my favorites from the archives.Friday Favorites: Flourless BakingBlueberry Baked Oatmeal

Baked oatmeal is one of those things that’s great for any occasion. This one was made while I was on vacation in Maine, but I’ve also made them for holidays, brunches, the average weekday, and—oh yeah—quarantine. It relies on old-fashioned oats for structure, and baking powder and eggs (or aquafaba or flax eggs) for lift. You can make it as sweet as you like, with whatever fruit you have on hand, and keep it vegan or use dairy milk. Whatever makes you happy.

Friday Favorites: Flourless BakingChewy Chocolate Chunk Cookies

These vegan, gluten-free cookies are my take on an Ovenly staple. They’re made from oats that have been blitzed in a food processor until good and powdery, but not fine like flour. The ingredients are stirred into a very loose batter and then refrigerated for 12-24 hours before being baked to delicious, chewy, chocolaty perfection.

Friday Favorites: Flourless BakingAlmond Joy Granola

More oats! But who can blame me when they’re baked with almond butter and coconut, then tossed with chocolate and crumbled over your morning yogurt?

Friday Favorites: Flourless BakingCashew Butter Snickerdoodles

These Flourless Snickerdoodles are one of my most popular recipes. It’s easy to see why—what’s not to love about vegan, gluten-free cookies made from cashews and coated in cinnamon-sugar? Nut butter (in this case, cashew) lends fat, flavor and structure in baking, making it a very popular option in gluten- and grain-free recipes. I’ve got two more cashew butter cookies in my archives, and a few other nut butter-based cookies too…

Friday Favorites: Flourless BakingEasy Nutella Cookies

…like these Easy Nutella Cookies! These grain-free beauts are made with six ingredients, one of which is a whole lot of Nutella. They’ve got big chocolate hazelnut flavor in teeny, tiny packages.

Friday Favorites: Flourless BakingFlourless Chocolate Cookies

I posted these four-ingredient wonders last week! Cocoa powder, confectioners sugar, salt and egg whites are all you need for a stack of these meringue-edged, brownie-centered cookies.

Friday Favorites: Flourless BakingSuper Fudgy Brownies

These glossy, crackly-topped brownies are made with cocoa powder and cornstarch instead of flour. Yesssss.

Friday Favorites: Flourless BakingCoconut Macaroons

My favorite Coconut Macaroons are both flourless and egg-free, relying instead on sweetened condensed milk for texture and structure. They’re super quick and easy to make—all you need are four ingredients and about 30 minutes from start to finish.

Friday Favorites: Flourless BakingChocolate Macaroon Tart

This is *the* most popular recipe on my site. It’s made with five ingredients and none of them are flour or eggs.

Friday Favorites: Flourless BakingButtermilk Pie with Oatmeal Crust

Pie is probably the last thing on your mind right now, but berries and rhubarb are starting to appear in stores and if you were to nestle them in this easy, no-roll oatmeal crust and pour some buttermilk custard over the top and bake until the center is ever-so-slightly jiggly…well, it would probably be very good.

Friday Favorites: Flourless BakingToasted Oat Graham Crackers

I’m back in the oat zone, y’all. These vegan oat grahams come together in a food processor and bake up perfectly crisp. Sandwich them with chocolate and toasted marshmallow for s’mores, or serve them with peanut butter and apples for a snack.

Friday Favorites: Flourless BakingWinning Hearts & Minds Cake

This recipe is just the tiniest twist on Molly Wizenberg’s perfect chocolate cake. Hers contains one lone tablespoon of flour, which I have swapped for cocoa. Truth be told though, the eggs do all the heavy lifting in this dense, fudgy, and supremely easy flourless chocolate cake. Make it for quarantine and then, when all of this is over, make it for…everyone.Friday Favorites: Flourless Baking

Have you tried any of these flourless recipes, or any of the others in my archives? Let me know in the comments or on social media 💗 And be on the lookout for another flourless recipe coming your way on Wednesday!

Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}

Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}I can hardly believe that Christmas is one week away. Thanksgiving was so late this year that I don’t feel like I’ve stopped to bask in the glow of Christmas lights at all, and I won’t have time to until I’m in Texas.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Don’t get me wrong, my apartment is decorated within an inch of fire code and I’ve been to see all the festive things. I’m just not quite in the spirit yet…except when I’m making cookies. Or showing up to places with cookies. Luckily for me, I do a lot of both of those things. Ain’t life grand?Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Today’s cookies, these Oat-Pecan Linzer beauts, are a crisp, nutty, whole grain take on a classic. They’re as delicious as they are visually stunning, and they have the added benefits of being both gluten-free and vegan, so you know the batch will disappear in no time.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}The Oat-Pecan Linzer Cookie dough is a variation on the Toasted Oat Graham Crackers I made last year, but with more spice and brown sugar, a touch of cornstarch for tenderness, and toasty pecans in place of some of the oats. The dough comes together in the food processor before being rolled out on parchment, chilled briefly, cut and baked.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}The cut-out cookies are set over a rack and dusted with confectioner’s sugar, while the whole ones are spread with jam. You can glue your linzers together with any jam or spread you like. I used raspberry jam in the cookies with the tree cut-outs and apricot for the stars. Feel free to get creative with key lime or grapefruit curd or even a swipe of pineapple cake filling (but keep in mind that none of those are vegan).Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}These linzers are everything I love in a holiday cookie: sweet, spiced, stunning and shareable. You *know* how much I love a cookie that accommodates multiple dietary needs! And guess what? I’ve got another coming at you Friday. ‘Tis the season.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}

Oat-Pecan Linzer Cookies
makes about 1.5 dozen sandwich cookies

Oat-Pecan Cookies:
2 cups old fashioned oats* (use certified gluten-free for gluten-free cookies)
3/4 cup raw pecan halves
2 tablespoons cornstarch
1/2 cup light brown sugar, packed
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup canola oil
4 tablespoons water

For Assembly:
1/3 cup confectioners sugar
1/2 cup jam (I used 1/4 cup each apricot & raspberry)

Special Equipment:
2 1/2 inch cookie cutter
smaller 1-1 1/2 inch cookie cutter(s)

Place oven racks in the top and bottom positions. Preheat oven to 325F.

Spread oats and pecans on a dry rimmed sheet pan. Place in oven and toast for 5-7 minutes, or until fragrant. Let cool for about 10 minutes.

Line two sheet pans with parchment. Set aside.

Transfer oats and pecans into the bowl of a food processor. Process for 1-1.5 minutes, or until there are no recognizable oats. Pulse in cornstarch, light brown sugar, ginger, cinnamon, baking soda, and salt. Add oil and water, and process until large clumps form.

Turn dough onto a large piece of parchment and lightly knead to form a ball. Lightly dust a rolling pin with cornstarch. Roll dough (still on parchment) to 1/8-inch thickness. Freeze sheets of dough (still on parchment) for 10 minutes, or refrigerate for 30.

Dip cookie cutters in cornstarch and shake off excess. Working with one sheet of dough at a time, use large cutter to cut circles. Carefully peel half of them from parchment and place 2 inches apart on prepared pans. Use smaller cutter(s) to cut centers out of remaining circles. Place cut out cookies on prepared pans. Re-roll scraps to use remaining dough.

Bake 10 minutes before rotating the pans top to bottom and front to back. Bake for an additional 10 minutes. Let cookies cool for 5 minutes before removing to a rack to cool completely. Cookies will initially be slightly soft, but will harden as they cool. Repeat rolling and baking with any remaining dough.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with ~1 teaspoon of jam (amount is based on your preference). Carefully sandwich cookies together. Serve.

Oat-Pecan Linzer Cookies will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Place wax paper between layers for best storage.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}