Feeling like a good chocolate chunk cookie? Here you go! For the chocolate chunks, I've been coarsely chopping dark chocolate rounds. Biting into a generous bit of chocolate, my oldest daughter looked at me and said, “Mom, when did we get chocolate chips?” (She keeps tabs on me, doesn't she?)
These cookies use sprouted flour, which I love to use in cookies and baked goods where there's none (or not enough) liquid for an overnight soaking. But actually, sprouting a grain is better than soaking it, so I'm happy to do it regardless.
Sprouting of the grains neutralizes phytic acid, increases vitamin levels, pre-digests gluten and transforms the grain into simple sugars. It also increases enzyme and bacterial activity, but those benefits are lost during baking. Learning to sprout grains for flour is lesson 13 in the Fundamentals eCourse. The lesson offers a video showing the easy and beneficial process of sprouting grains. Surprisingly, it is not as hard or time consuming as you might think.
- 1 cup coconut oil OR salted butter*, softened
- 1/2 to 3/4 cup Rapadura or other crystalline sweetener
- 3 eggs (OR 1/4 cup flax seed meal + 3/4 cup pure water)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 2-1/2 cups sprouted grain flour (I like sprouted spelt)
- 1/2 cup chocolate chips or chocolate chunks
- 1/2 cup raisins (optional, or add another 1/2 cup chocolate chunks)
- 1/2 cup chopped crispy nuts (optional)
- 1/2 cup unsweetened shredded coconut (optional)
*If using salted butter, lessen or omit the salt.
In a mixing bowl, cream together the coconut oil (or butter), Rapadura, and vanilla.
In a small bowl, whisk together the flax seed meal and water thoroughly (if using). Let sit for five minutes to thicken. Add the flax seed/water mixture OR eggs to mixing bowl, along with vanilla, and beat.
Combine flour, baking soda and salt in a medium size bowl. Fluff with fork. Add to wet ingredients in mixing bowl and mix until just combined.
Add chocolate chips, raisins, nuts, and coconut to mixing bowl. Mix gently until just incorporated.
For bar cookies: press mixture into (1) greased 9″ by 13″ pan or (2) greased 8″ square pans. Bake at 350 degrees Fahrenheit for 20 to 30 minutes, until browned on top and inserted toothpick comes out cleanly.
This post was featured in 44 Egg-Free Cookies That Are Crazy Good.
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