Sear, Simmer & Stir

Life, style & food in the District

The Cookies For Which I Can’t Take Credit

All grain, no complain. (Rachel Nania)

All grain, no complain. (Rachel Nania)

OK. So I got a cookbook mailed to me recently, and unlike most of the others, this one looked decent. So I lined up an interview with the authors and decided to “do some research” before the interview date.

Everything in the book, titled Grain Power, looks great. But I am a woman who craves nothing but a cookie in the morning (sorry, steel cut oats). And this cookbook has a cookie recipe — with a twist.

When I saw it, I was instantly tempted.

Today, I prepared for what’s guaranteed to be a long week. That means, I ran a few miles, ran a few errands, cooked, cleaned and did like 20 loads of laundry. Oh yes, and I traveled 50 years in the past.

Back to that cookie for breakfast. I’m not kidding when I say, if I don’t eat a cookie — or a Munchkin, courtesy of Mike Moss — I don’t eat breakfast. So, when a cookie that promised the taste of … well, a cookie  … and the health benefits of natural grains crossed my desk, I couldn’t dismiss it.

And this cookie lives up. Not even exaggerating, Kent is sitting here (on his third), saying, “Man, these cookies are good.”

And while I can’t take credit for the recipe, I can take credit for a modification. Basically because I am cheap.

This recipe calls for millet flour. It was available at Whole Foods, but it was $7. And right across the aisle was actual millet … in bulk … for $1 a pound.

So I decided to dismiss the millet flour and grind the $1 a pound millet in my coffee grinder. Cheap moment, but it paid off in the end.

So here is the recipe. I hope you enjoy your breakfast cookies …

Chocolate Chip Chia Cookies 


  • 2 tbsp + 2 tsp ground chia seeds
  • 3/4 cup boiling water
  • 1/2 cup butter, softened (I used salted butter)
  • 1/2 cup lightly packed brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 3/4 cups of old-fashioned rolled oats
  • 1 cup millet flour (this is where I used 1 cup ground millet)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips (I used 1/2 bag … ekk)


  • Combine chia and boiling water in a small bowl. Stir with a fork to ensure ground seeds are evenly distributed. Set aside to thicken.
  • Preheat oven to 375. Line a baking sheet with parchment paper.
  • In a large bowl, cream the butter, chia mixture, brown sugar, white sugar, eggs and vanilla.
  • In a separate bowl, mix together the oats, millet, baking soda and salt. Add the butter mixture to the flour mixture and blend until well combined. Then add the chocolate chips.
  • Drop in small spoonfuls onto the baking sheet.
  • Bake for 10-12 minutes (I found it took more like 15). Remove the cookies and allow to cool … before eating them for breakfast.

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This entry was posted on January 12, 2014 by in Baked goods, Vegetarian.


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