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