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  • Recipe:

    Sprouted Chocolate Chip Cookies Recipe

    Sprouted Chocolate Chip Cookies
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    I started experimenting with sprouted flour cookie recipes when I learned that whole grains have anti nutrients and need to be properly prepared for maximum benefit. My most life altering discovery was the refrigeration time, which is nothing new to cookies, but not common for the chip kind. The dough is almost batter like after mixing, letting it spend time in the fridge gives the flour time to absorb the moisture it needs and sets up the melted coconut oil and butter, thus, a beautiful cookie dough is born!

    Recipe Instructions:

    Place butter, oil, sugar and syrup in a mixing bowl and beat on high until smooth and lightens in color. Add egg, salt and vanilla and mix well. Dump in all flour and sprinkle baking soda on top, take care to break up any clumps. Pulse until flour is moistened, add chips and mix until evenly distributed. Place in a covered bowl and place in the fridge for 2 -6 hours. You may refrigerate longer, but dough will need to warm up for an hour before it can be easily scooped out again.

    The exact baking makes or breaks this cookie. For medium sized cookies (2 tablespoons of dough) I bake at 325 degrees on convection for 8 minutes. When I remove them from the oven they are puffed up and fall as they cool. The edges are barely golden and the middle is entirely doughy. Let cool completely on pan before serving or storing. This is when they set up, otherwise they will fall apart. If you don't have convection, I would bake at 350 degrees and check them at 8 minutes, but they may not be ready until 10 minutes.

    Comments and Reviews

  • Steph says:
    I commented on your other bulgar wheat CCC recipe. Interesting that you need to put it in the fridge to allow the wheat to soak up the liquids. Any type of wheat you would suggest on soaking for this? White, Red, Summer or winter? Reply
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