Healthy Sprouted Flour Chocolate Chip Cookies
Who doesn’t love chocolate chip cookies? I made this chocolate chip cookies recipe healthy by using nutritious sprouted flour and unrefined sugar.
This article was originally published on AnnMarieMichaels.com.
Who doesn’t love chocolate chip cookies? I made this chocolate chip cookies recipe healthy by using nutritious sprouted flour and unrefined sugar.
Note: I am updating and republishing all my recipes. This recipe was first published on my Cheeseslave blog on January 1, 2009. I was deplatformed when Google buried me in the search results and Pinterest and Facebook marked all my links as spam. I had to move my blog to a new domain and an now practically invisible online. Please subscribe to my free email updates and never miss a post or a recipe.
A Classic Chocolate Chip Cookie Recipe Made Healthier
This recipe is adapted from Richard Sax’s recipe for the Original Toll House Cookie in his magnificent cookbook, Classic Home Desserts.
If you don’t own this book, go ahead and put it on your Amazon wish list. Every kitchen must have a copy. Winner of the James Beard award, it’s one of those cookbooks in which every single recipe comes out great.
These Cookies Are Actually Good for You
I replaced the refined white flour with sprouted whole wheat flour and replaced the refined white and natural sweeteners: sucanat and palm sugar.
And of course I’m using butter from grass-fed cows and pastured eggs instead of butter and eggs from confinement animals. Lastly, I’ve used sea salt instead of plain table salt.
These chocolate chip cookies are not only delectable, they are nutritious and healthy.
Sprouted whole wheat flour, sea salt, grass-fed butter and pastured eggs, and natural mineral-rich sweeteners make truly healthy chocolate chip cookies.
Health Benefits of Sprouted Flour
Key health benefits of sprouted flour:
Increased Nutrients: White flour is devoid of nutrients. Whole wheat nas nutrients, but unless the flour is sprouted or fermented (soaked) we can't digest the nutrients that are available. Sprouting breaks down starches and proteins, making nutrients including folate, iron, vitamin C, zinc, and magnesium available for the body to absorb.
Decreased Anti-nutrients: Sprouting reduces the levels of antinutrients. Phytic acid is a naturally occurring compound in plant foods including wheat, and it inhibits the absorption of minerals. This is why we need to soak or sprout flour.
Better Digestion: When starches and proteins are broken down by sprouting, it makes flour easier to digest.
Improved Baking Properties: Sprouted flour improves the texture, elasticity, as well as enhance the leavening and extend the shelf life of baked goods.
Where to Buy Sprouted Flour
You can find Sprouted Flour on Amazon. Here's my link in my online shop.
How to Store Sprouted Flour
Unlike regular white flour which is dead and denatured, sprouted flour is a living food. This is why you can store white flour in the kitchen cupboard for years. It's not a real food.
You can store sprouted flour for months, or even years, in the freezer with no degradation of nutrients. I keep a big bag in my chest freezer and I keep a smaller bag in my freezer in the kitchen.
Recipe Notes
If you don't have all the ingredients for this, do the best you can.
For example, if you don't have sucanat or coconut sugar, just use cane sugar. If you don't have sprouted flour, you can use white flour. The recipe will still work with the modifications.
Trust me, you are going to want to double or even triple this recipe. You can freeze the dough, already formed into balls, so you’ll have fresh cookies right out of the oven whenever you want a treat.
I do not recommend baking the cookies and then freezing. Isn’t the best thing about chocolate chip cookies the warm gooey chocolate chips?
You could also use the dough to add to your homemade ice cream for Chocolate Chip Cookie Dough Ice Cream.
Healthy Sprouted Flour Chocolate Chip Cookie Recipe
Makes about 30 cookies.
Equipment
Mixing bowl
Wooden spoon
Baking sheet
Silpat baking mat or parchment paper
Optional: Hand mixer or, if you’re making a lot, use a stand mixer
Optional: Wire cooling rack
Ingredients
Butter, unsalted, grass-fed, softened (1/2 cup)
Sucanat, coconut sugar or organic cane sugar (3/4 cup)
Egg, pastured or free-range organic (1)
Vanilla extract (1/2 tsp)
Flour, sprouted whole wheat (1 cup plus 2 tablespoons)
Baking soda (1/2 tsp)
Sea salt (1/2 tsp)
Chocolate chips, semi-sweet (6 ounces)
Directions
1. Preheat the oven to 375 degrees.
2. Add the butter and sugar to a mixing bowl or the bowl of a stand mixer. Mix together.
3. Add the egg and vanilla and mix until just blended.
4. Add the sprouted flour, baking soda, and sea salt to the bowl and mix until just blended.
5. Add the chocolate chips and stir with a wooden spoon until evenly distributed.
6. Drop half-teaspoonfuls of the dough onto baking sheets (I line my baking sheets with Silpat silicone baking mats). Bake 10-12 minutes.
5. Transfer cookies to wire rack to cool. Store in airtight container.
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Disclaimer
Information found on this site is meant for educational and informational purposes only, and to motivate you to make your own health care and dietary decisions based upon your own research and in partnership with your health care provider. It should not be relied upon to determine dietary changes, a medical diagnosis or courses of treatment.
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