Once again, not only has Sonia given me a recipe for my blog and even let me taste them as she experimented, but she also took a picture for me! I owe her big. 
Kel-
Here’s the recipe for my chocolate chip cookies. While not nutritionally perfect, I still feel good about the kids eating these instead of cookies made with more typical recipes.
A few notes about these cookies:
- They have a soft, cake-like texture. We prefer soft, chewy cookies, so that’s the texture I was going for while I messed around with the recipe.
- I have also added 1/2 cup of organic peanut butter to these, and they turned out great.
- While the recipe looks a little long, it’s not any harder to throw together than anything else. I store all of my grains together, so I can whip them all out at once and it doesn’t take much extra time.
- The boys love these with a huge glass of non-homogenized whole milk (and so do I!) and don’t complain about them being “too healthy”. A huge coup!
Cream together:
-1 stick organic butter
-1/4 cup. organic evaporated blonde palm or coconut sugar
-1/2 cup raw honey
In separate bowl combine:
-1/3 cup oat flour
-1/3 cup organic quinoa flour
-1/3 cup organic spelt flour
-1/3 cup ground organic flax seed
-1 1/4 c. organic whole wheat flour
-1 t. sea salt
-1 t. baking soda
Add to creamed mixture and mix:
-2 eggs
-1 t. organic vanilla
Combine dry ingredients gradually into wet ingredients. Stir in 12 oz. Ghiradelli chocolate chips. Spoon onto cookie sheets and bake at 350* until just golden brown.
A couple notes from Kelly:
- For even more nutrition, you can use sprouted grain flour. (More info on sprouting your grains.)
- Sonia and her family don’t drink raw milk yet, but you can read more about that at this raw milk post.
- Even I, with my picky palette, loooooove these soft, yummy cookies!
THANKS, SONIA!
- Ann Marie also posted her chocolate chip cookie recipe if you’d like to compare.
- Some more of my not-AS-bad-for-you dessert recipes.
- Why are whole grains better for us?
$100 Le Creuset Cast Iron Skillet!
{ 4 comments… read them below or add one }
I noticed that these aren’t made with soaked grains – which is okay now and then, I know
But I wondered if anyone had ever made (or has a recipe for) soaked flour cookies? Or do we just go with sprouted?
I’ve made cookies with bulgur flour and ended up with very crumbly cookies each time. Tasty – but crumbly
Kat
Hi Kat, I tried and tried making soaked flour cookies and bombed every time, so I’d stick with sprouted flour.
If anyone else has had good luck, please tell us how you did it!
Kelly
ive also tried to make sprouted flour cookies with no success. they were really crumbly and tasted weird. . .it seemed like it just doesnt work with certain recipes but i havent figured out the pattern yet
Anyone make a/the cookie using STEVIA instead of honey and cane sugar. I would prefer more healthy fat in the cookie and no sugar ingredients. That to me is healthier.
Let me know if you have a good recipe for stevia cookies with good grains and fats ingredients.
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