Sprouted Chocolate Chip Cookies

Who doesn't love a good chocolate chip cookie? Now that I've gone all crunchy and tossed all the refined sugars and bleached flours I have been working on revamping the classic recipe I made as a child. 

This is an easy peasy recipe that you can whip up in no time. With good for you ingredients you won't feel guilty devouring them! Though don't keep these tasty goodies all to yourself...sharing is caring ;)

{Sprouted Chocolate Chip Cookies}

1/2 Cup Unsalted Grass-fed Butter, softened

3/4 Cup Coconut Sugar

1 Large Pastured Egg

1/2 Tsp Organic Vanilla Extract

1 Cup + 2 Tbsp Sprouted Flour

1/2 Tsp Baking Soda

1/2 Tsp Celtic Grey Sea Salt

6 oz Organic Semi-sweet Chocolate Chips

Preheat oven to 375 degrees.

With a hand mixer or standing mixer cream the butter and sugar. Next, add the egg and vanilla extract and mix until combined. In another bowl sift together the flour, baking soda, and sea salt. Now add the sifted ingredients into the bowl and mix until just blended. With a wooden spoon or spatula gently fold in the chocolate chips. 

Place bowl in the freezer for a few minutes while you line your baking sheets with unbleached parchment paper.* Once your pans are lined (I use 3) remove the bowl from the freezer and drop rounded teaspoonfuls of dough on the baking sheets making sure they are equally spaced apart (you want them to make friends in your tummy not with their neighbors). 

Bake 10 - 12 minutes. Let the cookies rest for a minute before transferring to a wire rack to cool.

Makes approximately 30 cookies.

Recipe adapted from my mother's recipe box.

*I have found that letting the dough chill for a few minutes before baking them helps them spread more slowly and evenly when baking. The parchment paper makes for the perfect non-stick surface AND makes clean up a breeze! 

If you like an extra crunchy cookie just swap out 1/4 cup of coconut sugar for real organic maple syrup. You can also add 1/2 cup of chopped walnuts if you want to shake it up. Also this recipe is easily doubled. All the ingredients I purchased at my local Whole Foods. 

I hope you give this recipe a try. It's sure to be a new favorite! 

xo Mia