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  • Whole Grain Triple Chip Lace Cookies

    Wednesday, December 19, 2012

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    It’s almost Christmas. Which got me to thinking about two things. Some of my favorite gifts of Christmases past. And Cookies. (Here…some cookies to hold your attention while I talk about my fav cooking-related present):

    Whole Grain Triple Chip Cookies

    First, my favorite gifts. Not surprisingly, some of my favorites have been for cooking. Gadgets, equipment, cookbooks…love them all. When the piles of holiday catalogs start to arrive, I am usually way more excited to curl up with the Williams-Sonoma catalog than flip through the pages of the offerings at the local jeweler. Yup, my husband is a lucky guy when it comes to holiday gift giving…give me a stainless steel or copper pan over a diamond bracelet any day (though some can be as pricey as sparkly bauble)!

    When the Recipe Redux challenged me to think about my favorite kitchen tool my mind immediately went to may candy-apple red Kitchen Aid stand mixer. She’s a thing of beauty, isn’t she?

    Perhaps the thing I love most about my Kitchen Aid is the story behind the gift. I was in the kitchen trying to wrestle the perfect chocolate cake frosting out of a $10 hand-held mixer. With confectioners sugar all over my clothes and dollops of butter and chocolate dripping from the cupboards, my husband insisted that I open my “big gift”. But I resisted. It was 2 weeks before Christmas! If I opened it now, what would I have to look forward to? Perfectly creamy and decadent chocolate frosting, that’s what! 

    I love that this amazing red appliance makes so many things easy. From whipping cream to making homemade pasta. Which leads me to the second thing that got me thinking about Christmas….cookies! 

    What is Christmas eve without midnight mass–and a plateful of homemade treats for Santa?? 

    These cookies are super simple to whip up and use whole grains, white and dark chocolate chips, ginger chips and dried cherries. To make them a bit less dangerous (for those of us who can’t eat just one), I used vegan shortening. This is a cholesterol-free, low saturated fat product that uses a blend of very good-for-you oil (including flax and olive) and is salt-free, so it’s perfect for baking. The most commonly found brand is Earth Balance. It’s not a low-fat product, so you’ll still want to exercise *some* self control. I also used coconut sugar, which is less refined than white sugar, low on the glycemic index, has a high mineral content and lends complexity to the flavor and a rich dark color to the cookie. As with most lace cookies, these will be very crisp and caramelized around the edges and a bit chewy. The addition of chips add gooey yumminess in the middle, making them a twist on the classic. You could easily make these vegan by replacing the egg white with 2 additional tablespoons of the almond milk and using vegan chips. Let me know what you think! 

    ©2012 Kindred Kitchen / Nancy Granada

    Whole Grain Triple Chip Cookies

    Whole Grain Triple Chip Lace Cookies

    servings: about 24 cookies | time: about 40 minutes

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    6 TBSP. vegan shortening, room temperature
    1 cup coconut sugar
    1 egg white (or substitute with 2 additional TBSP. of almond milk)
    4 TBSP almond milk
    1 tsp. pure vanilla extract
    1 cup old fashioned oats
    1/2 cup white whole wheat flour
    1/2 tsp. salt (optional)
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/4 cup white chocolate chips
    1/4 cup dark chocolate chips
    1/4 cup ginger chips (or chopped crystallized ginger)
    1/3 cup dried cherries


    Preheat oven to 350 degrees

    1. Using the paddle attachment, beat the shortening and coconut sugar at medium until blended. Switch to high and beat for two  minutes, until well incorporated

    2. Add the egg white and beat on high for 1 minute

    3. Add the almond milk and vanilla and beat on high for 1 minute

    4. Add the oats, flour, salt, baking powder and baking soda and blend on low just until incorporated (making sure to scrape sides of bowl)

    5. Add the chips and cherries and fold in by hand until well incorporated

    6. Using a 1-tbsp. sized cookie scoop or a kitchen tablespoon, spoon 1″ sized balls of dough onto prepared pan. Be sure to space them about 2″ apart to allow them to spread a bit as they cook

    7. Bake for 7-8 minutes. They will be very crisp and dark around the edges

    8. Allow to rest on pan for 5 minutes before removing to a cooling rack


    2 responses to “Whole Grain Triple Chip Lace Cookies”

    1. Dixya says:

      this is probably everyones most prized and helpful kitchen gadget. I love the color of your mixer 🙂 what a great idea to incorporate whole grains into these cookies.

    2. Great story – that’s a very pretty KitchenAid mixer (was just admiring fellow ReDuxer Lori’s “boysenberry” colored mixer.) I use mine just about daily (just made some cinnamon sugar biscotti today with it.) Love the idea of mixing crystalized ginger with dried cherries with chocolate – sounds heavenly.

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