With no refined sugar, white flour, or hydrogenated fats, you can feel good about mixing up a batch of these cookies for your family. They are so healthy, you could almost eat these cookies for breakfast… (Not that I would ever dream of doing such a thing… *a-hem*)
The yield of this recipe is rather small, so I would recommend doubling (or tripling) it if you have hardcore cookie-eaters in your house.
If you are new to the idea of sprouted flour, check out my tutorial. It’s way easier than you think!
Sprouted Flour Cookies
Loosely adapted from Joy of Cooking
- 1/2 cup Sucanat
- 1/4 cup honey
- 1/2 cup coconut oil or butter, softened
- 1 egg
- 1/4 t. sea salt
- 1 1/2 t. real vanilla (pleeease don’t buy the “caramel-colored” water they sell in stores…)
- 1 1/2 – 2 cups of sprouted wheat flour
- 1/2 t. baking soda
- 1/2- 3/4 cups chocolate chips OR mix-ins of your choice. (Dried fruit, nuts, etc)
Preheat your oven to 375 degrees.
In a large bowl, cream the sucanat, honey, and coconut oil until smooth. Beat in the egg, salt, and vanilla.
In a separate bowl, mix the flour and baking soda together, then add to wet mixture. I started with 1 1/2 cups of flour and added more as needed. You are looking for a dough versus a batter. (My first attempt involved a very wet, batter-like dough, and let’s just say the results were less than desirable…) Then, add the chocolate chips or other desired mix-in.
Roll the dough into small balls, and place on a greased cookie sheet.
Bake for 7-8 minutes. I like to slightly underbake my cookies so they stay soft. There is nothing sadder than an overdone, hard cookie, in my opinion…
Remove from sheets and place on wire rack to cool. Serve with a tall glass of raw milk.
In my opinion, there was very little difference in these cookies compared to “regular” ones. Even the hubby approved them! The sucanat adds a definite molasses flavor, but it’s not overpowering. Next time I make these, I might consider adding 1/4 cup more fat, as they weren’t quite as “chewy” as I generally prefer. That being said, I was impressed with the results and would have no trouble serving these to anyone who might be skeptical of real food.
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