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.
My thoughts:
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.
Sprouted Flour Cookies
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 24 1x
- Category: Desserts
Ingredients
- 1/2 cup Sucanat (like this)
- 1/4 cup honey
- 1/2 cup coconut oil or butter, softened **(I might consider adding 1/4 cup more fat, as they weren’t quite as “chewy” as I generally prefer.)
- 1 egg
- 1/4 t. sea salt (like this)
- 1 1/2 t. real vanilla
- 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)
Instructions
- Preheat oven to 375 degrees
- In a large bowl, cream the sucanat, honey, and coconut oil until smooth
- Beat in egg, salt, and vanilla
- In a separate bowl mix flour and baking soda, then add to wet mixture
- (I started with 1 1/2 cups of flour and added more as needed for a dough consistency-not batter!)
- Next, add some chocolate chips or other mix-ins.
- Roll dough into small balls, and place on a greased cookie sheet
- Bake 7-8 minutes
- Remove from sheets and place on wire rack to cool
- Best served with a tall glass of raw milk. Enjoy!
This post is a part of: Monday Mania, Tuesday Twister, Real Food Wednesday, Simple Lives Thursday
Hi! I came over from Monday Mania! These look delicious! I have soaked grains and made sourdough cookies, but I haven't played with sprouted grains. I need to give it a try.
The Nourishing Homemaker
http://nurturedfamilylife.blospot.com
I also came here from Monday Mania! I can't wait to try these cookies. I do love that they are a small batch so I don't eat so many 🙂 It is also nice to find a blog of someone from Wyoming as I live in Sheridan. I'm looking forward to following your blog!
Sarah M.
Sarah- So glad you stopped by- I LOVE meeting other Wyoming real food folks! 🙂
These look great! I have been looking for a simple sprouted flour cookie recipe. Thanks!
Hi! I am also checking you out from Monday Mania…I have been doing traditional food for awhile but working with sprouted flour and reducing my sugar is my last "frontier"…thanks so much for this post!
Thanks for sharing with Dr. Laura's Tasty Tuesday! I just finished sprouting flour and I can't wait to try these!
Dr. Laura
These look really yummy! I haven't tried sprouting flour yet, the wheat berries are in cold storage just waiting for me.
hopped over from Tuesday Twister
Sitting here eating a few cookies. They are very good! Thanks for the recipe!
Hi, I came from Simple Lives Thursday. These look sooo much better than my attempts at sprouted flour cookies! I will be trying your recipe soon – thank you! Have you had any success with the cookie recipes straight from Nourishing Traditions? I've found them pretty hard and different in texture from a typical "cookie." Maybe I'm doing something wrong? Thanks for this recipe!!
I’ve never sprouted wheat berries before,so I just read your info on how to sprout it. I’m intrigued. I’m wondering if there is an alternative to using a dehydrator? Could I dry them in the oven?
Lisa- you could definitely dry them in the oven. Just turn it to it’s lowest setting and check often to make sure they aren’t burning. You’ll know when they are dry when you can no longer smoosh them between your thumbnail and finger.
Pretty good! I love that my body thinks sprouted flour is a veggie and most of the other stuff is as well (in moderation). I used organic evaporated cane sugar because Azure hasn’t brought my sucanat yet. Everyone has given them the thumbs up so I have wheat berries soaking right now (used all my sprouted flour).
WILL TRY THESE TODAY..THANK YOU! AND, CAN ANYONE SHARE THE LIFE-CHANGING BREAD RECIPE….I LOVED IT AND CANNOT FIND IT:)
THANX!