There’s nothing better than a good chocolate chip cookie. I’d have to say that the chocolate chip cookie may be my favorite dessert. It’s so simple yet really satisfies a sweet craving. To me they’re more American than apple pie. I get a warm and fuzzy nostalgic feeling when I dip a chocolate chip cookie into a nice glass of raw milk.
While these cookies are very sweet and definitely a once-in-a-while treat, they are healthier than the basic chocolate chip cookie because they have wholesome ingredients like pastured eggs, unrefined palm sugar, grassfed butter, and sprouted wheat flour. I almost always use sprouted flour in place of regular wheat flour for a few reasons.
Many nutritional benefits come from sprouting and soaking grains before consuming them. This was a common traditional practice long ago, but since the development of fast, cheap and convenient foods, it has been almost forgotten. Soaking or sprouting is vital to harness the benefits that grains, legumes and seeds have to offer. It helps to decrease the amount of phytic acid present in grains. Phytic acid, an enzyme inhibitor, blocks the absorption of vitamins and minerals. It can also cause poor digestion and an unhealthy gut. This may explain why many people feel bloated, gassy or intolerant of grains. Some people who believe that they are gluten intolerant actually do quite well with properly sprouted grains. If you do have grain allergies or gluten intolerance please consult your health practitioner before attempting to consume sprouted or soaked grains and do so with caution. (Sprouting info from Nourishing Traditions by Sally Fallon).
You can soak or sprout your own grains and mill your own flour (where to buy grain mills) or you can buy sprouted flours (where to buy sprouted wheat flour). I’d love to make my own flour and have heard good things from friends who have tried it, but haven’t tackled that goal yet. So, until then I’ll be buying flour from To Your Health Sprouted Flour. This is the flour that I used for this recipe.
Chocolate Chip Cookies:
Makes about 2 dozen
2 1/2 cups sprouted wheat flour (where to buy sprouted wheat flour)
1 cup palm sugar or unrefined cane sugar
1 tsp sea salt
1 tsp baking soda
2 pastured eggs
1 cup grassfed butter
1 tsp vanilla
1 cup dark chocolate chips
1. In a bowl mix together flour, sugar, salt, and baking soda. In a separate bowl blend eggs, soft butter, and vanilla.
2. Put wet ingredients into flour mixture and mix well.
3. Incorporate chocolate chips into dough.
4. Shape cookie dough into flat balls and transfer onto cookie sheet lined with parchment paper or a silpat.
5. Bake at 350° for about 10 min. Let cool before eating.
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