Five-Grain Super Chocolate Chip Cookies

Wholesome chocolate chip cookies made with five-grain cereal, nuts, and coconut, offering a chewy, chocolatey bite perfect for snack time or dessert

Total Time:

Yield:

36 small or 24 large cookies

1½ cups Bob’s Red Mill 5-grain rolled hot cereal or other multi-grain rolled hot cereal

1 cup whole wheat flour

½ teaspoon baking soda

½ teaspoon salt

¾ cup butter, softened

2⁄3 cup packed brown sugar

1⁄3 cup light agave nectar

2 eggs

½ teaspoon vanilla extract

1 cup chopped pecans or walnuts

1 cup sweetened flake coconut

1 12-ounce bag milk chocolate chips

Preheat oven to 375ºF. Line baking sheets with cooking parchment.
In a medium bowl, combine cereal, flour, baking soda and salt.
In a large bowl, cream butter, brown sugar and agave nectar until smooth. Beat in eggs and vanilla. Stir in dry ingredients, nuts, coconut and chocolate chips until well mixed.
Drop by rounded tablespoons for small cookies or by ¼-cupfuls for large cookies onto prepared baking sheets. Bake until edges are brown and centers are still slightly moist, 8 to 10 minutes for small cookies or 10 to 12 minutes for large cookies. Let cool on baking sheets 1 minute before removing to rack to cool completely.

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