Sprouted Chocolate Chip Cookies and Why Sprouted Flour is Healthy For You!

36 responses

  1. Ange Al Okabi
    March 10, 2012

    is it gluten free?

  2. Whole Lifestyle Nutrition
    March 10, 2012

    These cookies as well as the flour are not gluten free. That being said, when the grain is sprouted, a lot of the gluten protein is broken down, but it is not gluten free. I have included two chocolate chip cookies recipes in this post that are gluten free.

  3. Tracy Carver
    March 10, 2012

    Just thought I’d let you know, Zack has decided that your daughter’s name is now “Mary”. He was looking at the post with me and said “That’s Mary”!

  4. Stuart Pierce
    March 10, 2012

    Your daughter already makes better chocolate chip cookies than I do!

  5. Stuart Pierce
    March 10, 2012

    Have you ever bought sprouted oats? I guess you can use them as cereal, just like Quaker Oats?

  6. Whole Lifestyle Nutrition
    March 10, 2012

    Tracy how cute :) Stuart Kenna is a great baker! I started at a young age with my girls….each night that I cook, I always have a helper, who ever’s turn that is. My girls can make a ton of stuff and are excellent dish washers :)

  7. Carole R Timmins
    March 10, 2012

    Thanks Halle, don’t have to go to the store for anything, we’ll make them tomorrow, my little one has that same shirt too.

  8. Dana Smyre
    March 10, 2012

    Heyyyy Halle where do you think I can get these ingrediants locally? By the time I pay for shipping on the items it costs aLOT!

  9. Whole Lifestyle Nutrition
    March 10, 2012

    if you go through amazon (I provide the links at the very bottom of the post) you can get free shipping if you buy over $25. You could try fresh market Dana, but my guess is that you will have to goto whole foods in Hilton Head, Savannah doesn’t have a lot to choose from. If I recall, there is a health food store Forsyth park on north end. Let me do some research for co-ops in your area :)

  10. Whole Lifestyle Nutrition
    March 11, 2012
  11. Michelle Longley
    March 11, 2012

    A lady at Church taught me how to make sprouted grain flour, but she always ground her’s fresh (daily or every-other) as needed…which is what I’ve continued to do….because she said the nutrients are only at their most beneficial for the first 48 hrs. If that’s the case, buying this flour would be no different then buying other organic (non-sprouted) flour….right?

  12. Whole Lifestyle Nutrition
    March 11, 2012

    not necessarily. Your friend from church is right that you want to use it quickly before it loses their nutrients, but you can freeze the flour and it will not lose its nutrients from there. The company I showcased in this post grinds only when order, so it doesn’t sit on the shelf and I got mine in 2 days from when I ordered it and put it right in the freezer. I am looking into buying a grain mill Michelle, do you have a recommendation since you have experience with grinding your own flours? I just took a seminar on all the different grain mills and what to look for, but would love to hear your own personal opinion if you don’t mind.

  13. Michelle Longley
    March 11, 2012

    She gave me mine second hand….it’s old and noisy but better then a hand crank….I too want to look into a new one but haven’t started the research yet…of course Nutrimill is rated #1, so I guess I’d start there. :D I’m struggling right now with supporting businesses that are not environmentally friendly and sustainable….finding good healthy food is a walk in the park compared to other household needs, lol!! So, I’ll continue to use my 2nd hand one until I get over this problem or find a solution. :D

  14. Michelle Longley
    March 11, 2012

    I guess I just never researched the sprouted flour because I took her knowledge at face value but maybe using all that freezer storage wasn’t an option for her so she didn’t think to pass it on…..which I totally get because someone gave me 50lbs of organic brown rice flour the other day to practice some gluten free recipes with and I can’t believe how much I miss the fridge space that I thought was extra…I have to get baking so I can have my shelf back!! :D

  15. Whole Lifestyle Nutrition
    March 11, 2012

    Wow, 50#, now that is a lot of flour! What in heavens name are you going to do with all that flour?? Bread?

  16. Michelle Longley
    March 11, 2012

    Yes, bread and others (English Muffins, Bagels, Tortillas)….and some baked goods….I wanted to make sure it would work before I stalked up on the rice to grind my own flour….

  17. CarrieCookeRaab
    March 21, 2012

    This looks SO good! I love each and every ingredient! I think we would get along well, haha!  Kelli and I are co-hosting a Kids in the Kitchen weekly link up, every Tuesday, and I would LOVE to have you link up with us each week and share your healthy, family friendly recipes with us! We are trying to encourage kids to get back in the kitchen and help momma and this is just perfect!  I love the photos of your kids!!! Can’t wait to have you on my blog and I can’t wait to try your recipe! YUM! Blessings, Carrie -younglivingoillady – http://younglivingoillady.com/home/kids-in-the-kitchen-link-up-week-6/
     

    • hallecottis
      March 21, 2012

       @CarrieCookeRaab Hi Carrie,  
      I would love to come over and be a part of your Kids in the Kitchen (What a great idea for a link up)!  My girls are always in the kitchen with me.  Every night that I cook, one has cooking with mommy duty, one sets the table and clears it and the third gets to do the dishes in sudsy water (who doesn’t love to play in bubbles)? :)  I will head on over to your site to link up if it is still open, if not…look for me on Tuesday.  Thanks Carrie, Halle.

      • CarrieCookeRaab
        March 21, 2012

         @hallecottis Thanks Halle! Yes, we have new link ups every Tuesday, Kelli and I link up together, so it is the “same” site! …so keep my blog or grab a button, as we would love to have you share your recipes every week, and especially love that your daughters help you! I know by your ingredients that we have a lot in common and I would greatly benefit from some of your amazing recipes. I hope to share some of mine with you as well! I look forward to getting to know you better! Have a blessed week. So thankful I found you!:) Carrie

  18. AdventurzNchild
    March 21, 2012

    Thank you so much for linking up with us at Kids in the Kitchen! I love this recipe – I’m learning so much more daily about healthier eating – I cook regularly with my 3 boys – as Carrie does with her boys & we just think everyone should enjoy time together in the kitchen like we do. I’m following you now on fb – so glad to “meet” you! I hope you’ll join us regularly for the link up and help teach others about “real” food – God bless- Kelli – AdventurezInChildRearing

    • hallecottis
      March 21, 2012

       @AdventurzNchild Nice to “meet” you too Kelli :)  I will be over at your Kids in the Kitchen regularly.  Do you both alternate every other week or is it just on Carrie’s site?  Thanks Kelli, Halle

      • AdventurzNchild
        March 21, 2012

         @hallecottis  @AdventurzNchild 
        Halle,
        Actually it’s on both sites each week! You can link up from either one and it shows up on both of our sites – I’m glad you’ll be visiting regularly – one of our main goals besides getting families back to the table together is to show people how to cook healthy and “real” food – I’ll be visiting your site often to learn a few new tricks myself! :) 

  19. Real_Food_Freak
    March 23, 2012

    I have treid making grain free chocolate chip cookies and they are just not the same.  I miss that crunch. These sound yummy. :)

    • hallecottis
      March 23, 2012

       @Real_Food_Freak Depending on which sprouted flour you use, these have that crunch you are looking for :) I used organic sprouted spring wheat flour and they turned out beautifully!  Again, thanks for allowing me to share these cookies with your viewers!

  20. mizhelenadams
    March 24, 2012

    Your Guest Chef is amazing, just precious post! Thank you so much for sharing with Full Plate Thursday and come back soon!
    Miz Helen

    • hallecottis
      March 24, 2012

       @mizhelenadams Thanks Miz Helen :)  I appreciate the opportunity to share this post with your viewers!  I will be back for sure.  Halle

  21. mizhelenadams
    March 24, 2012

    Your Guest Chef is just adorable! Thank you so much for sharing your great recipe with Full Plate Thursday and come back soon!
    Miz Helen

  22. CookingladyBell
    March 26, 2012

    Cute daughters you have there. Never heard of this type of flour and I love how you did your research on it. Thanks for sharing all the information.

    • entrepreneurs
      December 31, 2012

      @CookingladyBell I Agree with you.

  23. [email protected]
    March 28, 2012

    Love it, and love seeing your sweet girl cooking with you.  My own kids are 9 and 6 and love to help out in the kitchen too.
    Thanks for linking up to Friday Food at Momtrends.com!

  24. naturalmothers
    March 29, 2012

    Thank you so much for sharing this fabulous post on sprouted flour cookies with us on Natural Mothers Network’s Seasonal Celebration.
    Warmly, Rebecca x
     

    • hallecottis
      March 29, 2012

       @naturalmothers Your Welcome Rebecca.  I appreciated the opportunity to share my post with all of your viewer, so thank you :)  Halle

  25. SavannahKate27
    February 28, 2013

    I made these tonight. I’m new to baking with sprouted flour, so I have to get used to the texture difference. I was pretty happy with how these turned out, though. Thanks for posting this recipe.

  26. Cathleen
    October 16, 2013

    hallecottis Real_Food_Freak -*  I really like my cookies to be soft. Is there a better flour to make them that way?

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