Coco-Nutty Wheat Berry “Mookies”
Time for the first recipe in our Doable Challenges. Our goal this month? Eat breakfast.
Each month, we’re making one small change on our journey to healthier eating. Please join us! You can jump in at any time, and don’t sweat it if you can’t commit to every month, just post as often as you like. See Jump Start for more information.
We all know Quinoa is the darling of grains at the moment. But watch out quinoa, you’ve got competition.
Wheat berries are popping up all over the culinary world, in everything from pilaf to tabbouleh. They’re oh so versatile, and can hold their own with anything you pair them with – sweet or savory. Think of them as a “wing man” or supporting actor. Without them, a dish would be seriously missing something, but they don’t need to play a leading role…
Like in these mookies, for instance. Fluffy, tender and moist , they’re like a cookie + muffin hybrid. The wheat berries add just the right bit of chewiness, along with beaucoup fiber, protein, calcium and iron (7 grams of fiber, 6 grams of protein, 2% calcium and 15% iron per 2 oz. serving of wheat berries).
They’re a perfect bake and take breakfast. Make a batch, pop them in the freezer, and you’ll have enough to last you all week-long (one batch makes about 18 cookies). Just grab one (or more) in the morning and off you go!
”a day without cookies is like a day without sunshine” ~ anonymous
My only regret with these mookies? Not having any dark chocolate to add to them. Now that would have been the perfect combo of sweet and healthy. I highly recommend adding some to your batch.
Be adventurous – try different combinations of nuts/and or dried fruits to create your favorite flavor. I think I’ll try these twists next: grated orange rind and crystallized ginger; dark chocolate with freeze-dried strawberries.
This recipe was inspired by the cranberry quinoa breakfast cookies at Bon Appetit. I made the following changes/substitutions: subbed cooked soft white wheat berries for the cooked quinoa; subbed maple syrup for honey, and brown sugar for regular sugar; subbed chopped organic unsweetened coconut for the cranberries; decreased the total amount of sugar.
Coco-Nutty Wheat Berry “Mookies”
- 1 1/2 cups white whole wheat flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup old fashioned oats
- 1/2 cup grapeseed oil
- 1/3 cup maple syrup
- 1/3 cup light brown sugar (packed)
- 2 large eggs (organic, cage free)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup cooked soft white wheat berries, cooled
- 1 cup organic, unsweetened coconut, chopped coarsely
- 1/2 cup unsalted raw almonds, chopped
Cook Wheat Berries:
- add 1 cup of wheat berries and 1 quart of water to a saucepan.
- Bring to a boil, and then reduce heat to a gentle simmer.
- Cover with the lid slightly ajar.
- Cook for about 1 hour, until tender, but still slightly chewy.
- Drain water off and cool.
- This will yield more than you need for this recipe.
- If not using wheat berries right away, cover and refrigerate for up to 3 days, or freeze individual portions for up to 1 month. Thaw in refrigerator overnight. To reheat, cover with waxed paper and heat on medium power in a microwave for 1-2 minutes.
- Preheat the oven to 375 degrees F.
- Line 2 baking sheets with parchment paper.
- Add the nuts and coconut to a food processor and pulse until coarsely chopped.
- Add chopped nuts, coconut and oats to a medium bowl, and stir to combine. Set aside.
- Add the flour, salt, baking powder, and baking soda to a large bowl.
- Whisk to combine well. Set aside.
- To another large bowl, add the grapeseed oil, maple syrup, and brown sugar. Whisk until smooth and well combined.
- Add the 2 eggs, vanilla extract and almond extract to the oil mixture.
- Whisk again until combined.
- Add the flour mixture to the egg mixture and fold in with a spatula until just incorporated.
- Add the oat mixture, folding in just until incorporated, don't over mix.
- Portion dough with a 2 tablespoon size scoop onto lined baking sheets, about 2" apart. You will have enough room for 6 cookies per sheet.
- Bake one sheet of cookies at a time, just until they are set and begin to turn light golden on the top - about 10-12 minutes. Don't overbake them or they will be dry!
- Remove the cookie sheet from the oven and place it on a wire baking rack. Cool cookies on the sheets for 2 minutes, then slide parchment paper off of sheet onto the wire rack to cool completely.
- Repeat with remaining cookies.
- Can be made 1 day ahead.
- Store in a tightly covered container.
- Or freeze cookies in single layers separated by parchment paper, in a tightly covered container, for up to 1 month.