Multigrain Cookies

Multigrain Cookies

  • Servings: 14 cookies
  • Difficulty: easy

This recipe is adapted from one I found onΒ meals full of colorΒ which I saw and felt compelled to try. They are technically ‘cookies’ but are so healthy as they are full of seeds and nuts and are free from refined sugar.

I think they are best eaten on the day, fresh from the oven.

To make this recipe non- vegan, swap the milled flaxseed and water combination, which is at the bottom of the list, for 2 eggs.


  • 1 cup plain flour (if you have an alternative such as almond, oat or a gluten- free flour, feel free to substitute it in here)
  • 1/2 cup oats
  • 1 tbsp (milled if you prefer) chia seeds
  • 1 tbsp milled flaxseed
  • 1 tsp cinnamon
  • Pinch of sea salt
  • 1/2 cup 70% chocolate pieces
  • 1/4 cup almond milk
  • 1/4 cup melted coconut oil
  • 1 tbsp almond butter
  • 1 tbsp peanut butter
  • 1/4 cup dessicated coconut
  • 1/4 cup maple syrup (you can increase this if you want to make these sweeter). As maple syrup is quite expensive you can always increase the sweetness with something like agave syrup.
  • 1tbsp milled flaxseed combines with 3 tbsp water which has been mixed and left for 10 minutes.


-Preheat the oven to 180C and assemble a baking tray with a no-stick baking sheet

-Simply combine all the ingredients, other than the chocolate chunks and almond milk and mix well

-Adjust the sweetness with maple syrup, then add the chocolate chunks

-Slowly add the almond milk until you reach a consistency that is not sloppy nor dry, but sticks well together.

-Separate the mixture into balls and using your hands mould them into the size and shape of cookies you want (they don’t change shape in the oven)

-Place the cookies on the baking sheet and bake for 20- 25 minutes (it varies depending on the size and depth of the cookies)

-Once done, place on a cooling rack and enjoy!

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