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Sprouted Chocolate Chip Cookies

So I have many many varieties of homemade chocolate chip cookies because my girls just absolutely love them and so do I!  We just love dipping them in fresh milk.  Don’t you just love my daughters fresh milk mustache in the picture above? :)  I have created an almond flour chocolate chip cookie, a coconut flour chocolate chip cookie and now a sprouted flour chocolate chip cookie.

So why sprouted flour?  There are so many healthy benefits to sprouted flour.  Here are just a few.

  • Easier to Digest – Sprouting breaks down the starches in grains into simple sugars so your body can digest them like a vegetable (like a tomato, not a potato).
  • Increased Vitamin C – Sprouting produces vitamin C.
  • Increased Vitamin B – Sprouting increases the vitamin B content (B2, B5, and B6).
  • Increased Carotene – Sprouting increases the carotene up to eight times.
  • Increased Enzymes are actually produced during sprouting.
  • Reduction of Anti-nutrients – Sprouting neutralizes enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.
According to Sally Fallon Morell, president of The Weston A Price Foundation and author of Nourishing Traditions (page 112 of Nourishing Traditions), “The process of germination not only produces Vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways.  Sprouting increases Vitamin B content, especially B2, B5, and B6.  Carotene increases dramatically – sometimes eightfold.  Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds.  These inhibitors can neutralize our own precious enzymes in the digestive tract.

 

A portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carcinogens found in grains.  Finally, numerous enzymes that help digestion are produced during the germination process.”

I should also note that it is important to use your flour quickly after  the grains have been sprouted and then ground into flour.  You can prolong the life of the flour by storing it in the freezer.  I am in the process of learning how to sprout my own grains and then grind them into flour, but in the meantime I found an excellent company that sprouts to order.  That’s right…they will not grind the sprouted grains into flour until they receive your order and then the ship it so you receive it quickly (usually within 2-3 days) and then alls you have to do is keep it in the freezer and it will last over 6 months with its nutritional value still intact.  To Your Health Sprouted Flour Co. has returned to the traditional practice of sprouting grains in order to render them more nutritious and digestible.  They nurture the grains in their facility, allow them to sprout, then dry them at a very low temperature, to maintain precious vitamins, minerals, and enzymes.  Then when the flour is ordered, they will grind the flour and ship it right to your front door.  Again, I am not making any money by endorsing this product, I  just love their story on how they  started small and gradually grew without compromising quality.  I e-mailed them to make sure their grains were certified organic and gmo free and the quickly responded back that they were.  I use their flour to make pancakes, muffins, and baked goods.

Another company I use when purchasing sprouted flour is Shiloh Farms Sprouted Flour.  This is also a great company to purchase sprouted flour from and has the same philosophy as To Your Health Sprouted Flour Co.  This will give you several options if you want to purchase some sprouted flour on line.

 

So this recipe is so easy that my daughter made them and I just photographed her as she made them.  Here are the simple steps for you to follow.  Even the neighbors enjoyed these delicious cookies :)

 

Here are the ingredients that you will need.  Sprouted flour, baking soda, salt, coconut oil, grass fed butter, sucanat, coconut sugar or Rapunzel sugar (unrefined sugar), vanilla, eggs, and enjoy life mini chocolate chips.

Ingredients

 

Preheat oven to 350° F.  In a medium bowl, mix together the sprouted flour, unrefined sea salt and the baking soda. Set aside.

Mix Dry Ingredients

 

In the mixer cream together egg, coconut oil, softened butter, vanilla and sugar of choice for about 30 seconds on medium speed.

Cream the Wet Ingredients

 

Add the dry ingredients to the mixing bowl and mix on medium speed until blended (about 30 seconds).

Combine Wet and Dry Ingredients

 

Stir in chocolate chips.

Stir In Chocolate Chips

 

Add  rounded tablespoons of cookie dough to an un greased cookie sheet.

Rounded Tablespoons of Cookie Dough

 

Bake for 9-11 minutes.  Allow to cool a few minutes before taking them off of the pan.

Chocolate Chip Cookies

 

Now invite the neighborhood kids over and watch them enjoy these healthy chocolate chip cookies :)

Yummy Cookies

 

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

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes

Yield: 20 cookies

Serving Size: 1 cookie

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

Nutrition Info: Calories: 127.9 Fat: 8.1g Carbohydrates: 15.2g Protein: 1.8g

Ingredients

  • 1 1/8 cup sprouted flour
  • 1/2 tsp baking soda
  • 1/2 tsp unrefined sea salt
  • 1/4 cup coconut oil
  • 1/4 cup butter
  • 1/2 cup sucanat, coconut sugar or rapunzel sugar rapadura
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 3/4 cup enjoy life mini chocolate chips

Instructions

  1. Preheat oven to 350 F.
  2. In a medium bowl, mix together sprouted flour, baking soada and unrefined sea salt and set aside.
  3. In a mixer bowl add the butter, coconut oil, sugar, vanilla and egg and mix until smooth (about 30 seconds).
  4. Add the flour mixture to the wet ingredients in the mixing bowl and blend on medium speed until well mixed.
  5. Stir in chocolate chips.
  6. Scoop a rounded tablespoon onto an un greased cookie sheet. Bake for 9-11 minutes.
http://wholelifestylenutrition.com/recipes/dessert/sprouted-chocolate-chip-cookies-and-why-sprouted-flour-is-healthy-for-you/

This post is featured on Monday Mania 3/12/12, Fight Back Friday March 19th, Real Food Wednesday 3/14/12 & Real Food Wednesday 3/21/12, Whole Foods Wednesday 3/21/12, Kids in the Kitchen, Creative Juice Thursday The Mommy Club, Tasteastic Thursday, Full Plate Thursday, Fresh Bites Friday 3/23/12, Freaky Friday 3/23/12, Mom Trends Friday Food, Simple Lives Thursday, Pennywise Platter Thursday 3/22/12, Seasonal Celebration Sunday

 

Don’t have all of the ingredients?  No problem!  Click on links below to see  where you can purchase the product.

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Join the Conversation

36 thoughts on “Sprouted Chocolate Chip Cookies and Why Sprouted Flour is Healthy For You!”

  1. Ange Al Okabi says:

    is it gluten free?

  2. Whole Lifestyle Nutrition says:

    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 says:

    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 says:

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

  5. Stuart Pierce says:

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

  6. Whole Lifestyle Nutrition says:

    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 says:

    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 says:

    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 says:

    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 says:

    Dana Look here http://savannahfoodcoop.com/

  11. Michelle Longley says:

    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 says:

    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 says:

    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 says:

    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 says:

    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 says:

    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 says:

    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/
     

    1. hallecottis says:

       @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.

      1. CarrieCookeRaab says:

         @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 says:

    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

    1. hallecottis says:

       @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

      1. AdventurzNchild says:

         @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 says:

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

    1. hallecottis says:

       @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 says:

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

    1. hallecottis says:

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

  21. mizhelenadams says:

    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 says:

    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.

    1. @CookingladyBell I Agree with you.

  23. [email protected] says:

    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 says:

    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
     

    1. hallecottis says:

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

  25. 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 says:

    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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