Multigrain Chocolate Chunk Cookie | Multigrain Cookies | Kitchenstagram

These multigrain cookies are not only tasty but also a wholesome snack, perfect with a cup of tea or coffee. One of the best parts about the recipe is its flexibility, I wanted to make these cookies healthier by incorporating multiple grains, so I used a blend of flours, including oats, finger millet, pearl millet and all-purpose flour. I added milk chocolate and raisins, which added a delightful balance of flavours. I also tossed in some corn flakes for extra texture and heartiness. Vanilla extract adds the perfect touch to enhance the overall flavour, making these cookies a satisfying treat for any time of the day.

Ingredients:

• 1 cup Butter
• 1 1/2 cup Brown Sugar
• 1 cup Finger Millet Flour
• 1 cup Pearl Millet Flour
• 1 Cup Oats Flour
• 1 cup All-purpose Flour
• 1/2 cup Desiccated Coconut
• 1/2 cup Pumpkin seeds
• 1/2 cup Sunflower seeds
• 1/2 cup Melon Seeds
• 1/4 cup Flax Seeds
• 1/4 cup Corn flakes
• 1/2 cup Raisins
• 1 1/2 tbsp Baking powder
• 1 tsp Vanilla Essence
• 1 cup Chocolate Chunk
• Cold Water, as required

Method:

• In a large mixing bowl, cream the butter and sugar. Then add vanilla essence, stir to combine.
• Then add finger millet flour, pearl millet flour, desiccated coconut, oats flour, all-purpose flour, corn flakes, flax seeds, melon seeds, raisins, sunflower seeds, pumpkin seeds, baking powder and chocolate chunks and mix everything properly.
• Add water as required to form a dough. Divide the dough into small balls and place it on a baking tray. Place them in the fridge for 2–3 hours.
• Preheat the oven @180ºC and bake for 18–20 minutes. Cool the cookies on a wire rack. Store the cookies in an air-tight container for 10–12 days. Enjoy them with a cup of tea or coffee.

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