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You are here: Home Ā» Food Preparation Ā» Recipes Ā» Desserts & Cookies Ā» Basic Whole Grain Tollhouse Cookies (Sprouted)

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Basic Whole Grain Tollhouse Cookies (Sprouted)

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sprouted tollhouse cookies on white plate

A note about gluten-intolerance. My daughter, who is gluten-intolerant, can eat these safely. (That’s not to say all gluten-intolerant individuals would have similar results.) The gluten grains are sprouted and dehydrated prior to becoming flour. I also soak and dehydrate the rolled oats ahead of time.

sprouted tollhouse cookies on white plate

sprouted tollhouse cookies on white plate
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Basic Whole Grain Tollhouse Cookies (Sprouted)

Course Dessert
Author Wardee Harmon

Ingredients

  • 1 cup coconut oil softened
  • 1/2 cup raw honey
  • 3 organic or pastured eggs OR 1/4 cup flax seed meal + 3/4 cup pure water to be egg free
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2-1/4 cups sprouted flour such as wheat, kamut, spelt, or emmer
  • 1/2 cup chocolate chips
  • 1/2 cup raisins or another 1/2 cup chocolate chips
  • 1/2 cup crispy nuts chopped
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup quinoa flakes or soaked-n-ready oats*

Instructions

  1. Cream together coconut oil and honey in mixing bowl.
  2. In a small bowl, whisk together the flax seed meal and water thoroughly (if using).
  3. Let sit for five minutes to thicken.
  4. Add the flax seed/water mixture OR eggs to mixing bowl, along with vanilla, and beat.
  5. Combine flour, baking soda and salt in a medium size bowl.
  6. Fluff with fork.
  7. Add to wet ingredients in mixing bowl and mix until just combined.
  8. Add chocolate chips, nuts, coconut, and quinoa/oats flakes to mixing bowl.
  9. Mix gently until just incorporated.
  10. Drop by tablespoons full onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.
  11. For bar cookies: press mixture into (1) greased 9" by 13" pan or (2) greased 8" square pans.
  12. Bake at 350 degrees for 20 to 30 minutes, until browned on top and inserted toothpick comes out cleanly.

Recipe Notes

*How To Make Pre-Soaked Oats — NOT Rock-Hard Or Glued Together.

sprouted tollhouse cookies on white plate

Ā© Copyright 2009-2010 by Wardee Harmon. All rights reserved.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Desserts & Cookies Food Preparation Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. gabrielle says

    January 9, 2009 at 6:05 pm

    hi Wardee. i am curious why you dont use the oats in this version and use quinoa flakes instead? do you think oats could be used with similar results? thanks!

    Reply
    • Wardee says

      January 9, 2009 at 6:37 pm

      Gabrielle,

      The reason I don’t use the oats is because unless one purchases certified gluten-free oats, there is likely gluten in the oats (from oat crops being grown in rotation with wheat crops). We could buy gluten-free oats, but they are soooo expensive. So I use quinoa flakes instead. I know those are gluten-free and I like the grain diversity, too.

      The original recipe for Natural Tollhouse Cookies calls for rolled oats and they’re really good that way. šŸ˜€

      Reply
  2. Deb Schiff says

    January 10, 2009 at 6:46 am

    How awesome are you! These look very tasty. Can’t wait to try ’em myself.

    Reply
  3. gabrielle says

    January 10, 2009 at 1:52 pm

    oh, ok. thanks. we dont have any allergies around here (thank goodness) so i dont worry about gluten. actually, i do have a slight dairy intolerance but only if i overload on commercial dairy…

    Reply
  4. MarLou says

    July 30, 2009 at 8:39 pm

    Wardee,
    I’m going to try these. They sound very nutritious. I’ll let you know who they turn out. Thanks a lot for your great recipes.
    MarLou

    Reply
  5. Kelli says

    April 19, 2010 at 2:21 pm

    These sound great! I need a soaked version of this recipe.

    Reply
  6. carmen vidal says

    June 1, 2010 at 3:15 pm

    Hello Wardee, just saw your “Basic Wholegrain Tollhouse Cookies”. This looks yummy. My daughter who loves cookies will enjoy making these.

    Please share with me what kind of coconut oil you use? I’ve ordered from Tropical Tradition in the past but would like to hear where others purchase theirs.

    blessings
    carmen
    .-= carmen vidalĀ“s last blog post… Haricots Verts en Salade/Green Bean Salad with Red Pepper and Flax Seeds =-.

    Reply
  7. Heather says

    August 23, 2010 at 9:20 am

    That is interesting to read about your daughters gluten intolerance. My son also has a gluten intolerance but is not celiac. He can eat whole wheat sourdough bread with no problems. I am wondering if this is also the case for your daughter? I have read that the process removes some of the gluten but not sure how much. Does she seem to do well with all sprouted grains too?

    Reply
    • Wardee says

      August 23, 2010 at 12:25 pm

      Heather — This is the case with my daughter. If the grains (no matter which gluten grains) are soaked, sprouted or fermented, she can eat them without symptoms. These processes don’t remove the gluten, but they do partially digest it, preparing it for our own digestion.

      Reply

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Longer Pinterest pin with two images. Top image of sprouted tollhouse cookie bars on a white plate. Bottom image of cookies piled high on a white plate. Text overlay says, "Sprouted Chocolate Chip Raisin Cookies: Tollhouse cookie copycat recipe!"

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