Sophia’s Mesquite Flour Gooey Chocolate Chip Cookies


Chocolate chip cookies are a classic for good reason—is a freshly baked chocolate chip cookie ever not a good treat? I have bought, baked, and ate chocolate chip cookies of all personalities. These cookies are a favorite for a sweet afternoon snack with a glass of cold milk (or alt-milk if that’s your thing). The oats and whole-wheat flour make them feel wholesome and satisfying. This recipe makes a lot of cookies, so freeze whatever dough you don’t use into cookie dough balls to bake another time! Or you can just eat the frozen cookie dough…that’s not a bad way to go either. The cookies will stay fresh and yummy in a Tupperware for a few days after baking. Make a batch this weekend, you won’t be disappointed! Plus, it’s Labor Day weekend, which calls for a classic. — Sophia

Recipe for Sophia’s Mesquite Flour Gooey Chocolate Chip Cookies


  • 1 cup mesquite flour*
  • 1 cup whole wheat flour
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp sea salt
  • ½ cup unsalted butter, at room temperature
  • 1 cup turbinado sugar
  • ½ cup dark brown sugar
  • ¼ dark muscavado sugar*
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups rolled oats
  • 2 cups dark chocolate chips


  1. Preheat oven to 375ºF In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
  2. With a standing mixer or handheld beaters, beat the butter and sugars until soft and creamy—approximately 4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, then add the vanilla and beat until completely incorporated.
  3. Add the flour mixture in three batches, mixing in by hand or on low speed after each addition until just incorporated.
  4. Stir in the oats and chocolate chips by hand (be careful not to overmix).
  5. Scoop ~2Tbs of dough per cookie and place on parchment lined baking sheet 2-in apart. Bake for 10-12 minutes until cookies are lightly browned on top. Let cool for few minutes on the baking sheet and then transfer to a wire cooling rack to cool completely.*

A few notes from Sophia:

*You can use an extra cup of all-purpose flour to make regular chocolate chip cookies if you can’t find mesquite flour. Whole-wheat pastry flour would also work well in these cookies.

*Muscavado sugar is a unique dark sugar with a super caramel-y flavor. These cookies will be just as delicious if you use an additional ¼ cup of brown sugar in place of the muscavado.

*We think these cookies are actually best when they are completely cooled! But, you should probably try one while they’re fresh out of the oven as well.


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