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 daughter’s 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 health 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.
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.
Preheat oven to 350° F. In a medium bowl, mix together the sprouted flour, unrefined sea salt, and the baking soda. Set aside.
In the mixer cream together egg, coconut oil, softened butter, vanilla, and sugar of choice for about 30 seconds on medium speed.
Add the dry ingredients to the mixing bowl and mix on medium speed until blended (about 30 seconds).
Stir in chocolate chips.
Add rounded tablespoons of cookie dough to an ungreased cookie sheet.
Bake for 9-11 minutes. Allow to cool a few minutes before taking them off of the pan.
Now invite the neighborhood kids over and watch them enjoy these healthy chocolate chip 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 1x
Category: dessert
Method: baking
Cuisine: american
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
Pin RecipeDescription
Here is a delicious chocolate chip cookie made out of sprouted flour. Learn why sprouted flour is a healthy flour.
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
- Preheat oven to 350 F.
- In a medium bowl, mix together sprouted flour, baking soda, and unrefined sea salt and set aside.
- In a mixer bowl add the butter, coconut oil, sugar, vanilla and egg and mix until smooth (about 30 seconds).
- Add the flour mixture to the wet ingredients in the mixing bowl and blend on medium speed until well mixed.
- Stir in chocolate chips.
- Scoop a rounded tablespoon onto an ungreased cookie sheet. Bake for 9-11 minutes.
Notes
Nutrition Info: Calories: 127.9 Fat: 8.1g Carbohydrates: 15.2g Protein: 1.8g
Nutrition
- Serving Size: 1 cookie
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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is it gluten free?
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.
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”!
Your daughter already makes better chocolate chip cookies than I do!
Have you ever bought sprouted oats? I guess you can use them as cereal, just like Quaker Oats?
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 🙂
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.
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!
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 🙂
Dana Look here http://savannahfoodcoop.com/
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?
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.
http://www.thewondermill.com
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. 😀 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. 😀
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!! 😀
Wow, 50#, now that is a lot of flour! What in heavens name are you going to do with all that flour?? Bread?
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….
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/
@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.
@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
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
@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
@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! 🙂
I have treid making grain free chocolate chip cookies and they are just not the same. I miss that crunch. These sound yummy. 🙂
@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!
Your Guest Chef is amazing, just precious post! Thank you so much for sharing with Full Plate Thursday and come back soon!
Miz Helen
@mizhelenadams Thanks Miz Helen 🙂 I appreciate the opportunity to share this post with your viewers! I will be back for sure. Halle
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
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.
@CookingladyBell I Agree with you.
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!
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
@naturalmothers Your Welcome Rebecca. I appreciated the opportunity to share my post with all of your viewer, so thank you 🙂 Halle
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.
hallecottis Real_Food_Freak -* I really like my cookies to be soft. Is there a better flour to make them that way?
making these with variations today, would love to see a Pumpkin / chocolate chip recipe from you 🙂
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using One Sprouted Whole wheat flour and dried Cranberries
I’m wondering if using raw honey in place of sugar would work in this recipe?
Excited to try these!
Hey Kim,
Unfortunately, it would make the dough too runny. You could try dry honey if you’d like.
Delicious thanks!!
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