Who doesn’t love chocolate chip cookies? I’ve made these chocolate chip cookies even better by using sprouted flour and unrefined sugar.
1) This is a classic recipe. This recipe is adapted from Richard Sax’s recipe for the Original Toll House Cookie in his magnificent cookbook, Classic Home Desserts. If you don’t own this book, go ahead and put it on your Amazon wish list. Every kitchen must have a copy. Winner of the James Beard award, it’s one of those cookbooks in which every single recipe comes out great.
2) These cookies are actually good for you. I replaced the refined white flour with sprouted whole wheat flour, replaced the chocolate chips with organic non-GMO chocolate chips, and replaced the refined white and natural sweeteners: sucanat and palm sugar. And of course I’m using butter from grass-fed cows and pastured eggs instead of butter and eggs from confinement animals. Lastly, I’ve used sea salt instead of plain table salt.
These chocolate chip cookies are not only delectable, they are nutritious and healthy (with the notable exception of the chocolate which is not good for you — it would be better to use carob; I’m going to work on a recipe). Sprouted whole wheat flour, non-GMO chocolate chips, sea salt, grass-fed butter and pastured eggs, and natural mineral-rich sweeteners make truly healthy chocolate chip cookies. Hence, they earn the title, Best Chocolate Chip Cookies.
Makes about 30 cookies.
Trust me, you are going to want to double or even triple this recipe. You can freeze the dough, already formed into balls, so you’ll have fresh cookies right out of the oven whenever you want a treat. (I do not recommend baking the cookies and then freezing. Isn’t the best thing about chocolate chip cookies the warm gooey chocolate chips?) You could also use the dough to add to your homemade ice cream for Chocolate Chip Cookie Dough Ice Cream.
Sprouted Flour Chocolate Chip Cookies
Equipment
Hand mixer or, if you’re making a lot, stand mixer
Ingredients
Unsalted grass-fed butter, butter from grass-fed cows, softened (1/2 cup)
Sucanat or rapadura, available at the health food store or specialty store (1/4 cup plus 2 TBS) — where to buy sweeteners
Palm sugar, available at the health food store or specialty store (1/4 cup plus 2 TBS) — where to buy sweeteners
1 large pastured egg, or free-range if you can’t find pastured
Organic vanilla extract (1/2 tsp)
Water (1/4 tsp )
Sprouted whole wheat flour (1 cup plus 2 tablespoons) — where to buy sprouted flour
Baking soda (1/2 tsp)
Sea salt (1/2 tsp) — where to buy sea salt
Organic non-GMO chocolate chips, available at the health food store (6 ounces)
Directions
1. Preheat the oven to 375 degrees.
2. Add the butter and sugars to a mixing bowl or the bowl of a stand mixer. Mix together. Add the egg, vanilla and water and mix until just blended.
3. Add the sifted sprouted flour, baking soda, and sea salt to the bowl and beat until just blended. Add the chocolate chips and stir with a wooden spoon until evenly distributed.
4. Drop half-teaspoonfuls of the dough onto baking sheets (I line my baking sheets with Silpat silicone baking mats). Bake 10-12 minutes.
5. Transfer cookies to wire rack. Store in airtight container.
This post is part of the Tempt My Tummy Tuesday blog carnival at the Blessed With Grace blog. Please visit Blessed With Grace for more delicious recipes!
Disclosure: cmp.ly/4 and cmp.ly/5
{ 33 comments… read them below or add one }
Look delicious!! Another great post and my kids were just asking for chocolate chip cookies so we’ll give these a go – thanks!
Annie – Hip Organic Mama’s last blog post..Papaya Salsa & more – Dinner a la Buying Club
I stumbled and re-tweeted, this looks like a winner! I’ve made a similar recipe, but only did half whole wheat, if you say these are good with all whole wheat flour, I’ll give it a go!
Kelly the Kitchen Kop’s last blog post..Monday Morning Mix-Up 5/11/09
Oh this is perfect. I will be in Florida in two weeks and want to make cc cookies while I am there. Only thing is I don’t know if I can find palm sugar for sale there and I am quite sure I won’t be able to get sprouted flour. Got any suggestions for substitutions to keep things healthy… er, healthier?
Soli’s last blog post..Maintenance
I’m definitely going to try these…saving it… So can I use just sucanat?
It might be helpful to know that 2 tablespoons equals 1/8 of a cup.
I’m also going to use freshly ground whole wheat flour, since we have a grounder thing. That’s supposed to have high phytase.
Kyle’s last blog post..Real Eggs and finding them
I will have to try this one with the sprouted spelt flour I got from JoshEWEa’s Garden here in Wisconsin. These might make a nice gift for the neighbor boy as a thank you for helping me mulch my flower beds. Thanks for the inspiration.
Stephanie
Can’t wait to try this! I can’t find Palm Sugar on LI. I found it at http://www.navitasnaturals.com. Look for products – click on Palm and they have it!
I’ve made a similar recipe using all Sucanat and just half whole wheat flour. They turned out great- next time I’ll be trying all whole wheat flour.
Just made these and ate four…Very yummy! I used two eggs by accident, so they were a bit cakelike – maybe I’ll do 1 egg and 1 egg yolk next time.
Megan’s last blog post..Grass-Fed Roast Beef
Stephanie, after you make the cookies using the spelt flour please post how they turn out! I bought sprouted wheat and spelt from JoshEWEa’s Garden and am wondering which one is better for cookies. Have you purchased the soaked oatmeal raisin cookie cereal from JoshEWEa’s Garden? Its my favorite!
Those cookies do look great!! Thanks for linking up!
Lisa@Blessedwithgrace’s last blog post..Tempt My TummyTuesday…..
I can resist a lot of things…but never chocolate chip cookies : ). This recipe looks wonderful! I am so glad you shared it for Tempt My tummy Tuesday!
Life with Kaishon’s last blog post..‘ain’t no thing like a chicken wing’
Is that a typo in the recipe where it calls for 1/4 tsp water? That seems like such a tiny amount, how can it make a difference?
My poor husband has been waiting weeks for me to make some chocolate chip cookies, but ive been stalling because I wanted a TF recipe, lol.
Thanks! Now all i have to do is keep him from eating all the cookie dough for himself before baking them, lol.
Erika -
It is not a typo.
I don’t know if it makes a difference but I am superstitious about following recipes from Classic Home Desserts exactly (except for all my healthy substitutions).
Who knows why it’s there? I don’t question Richard Sax because he is such a genius
Tamara –
LOL! Your power of suggestion is very strong. You must have willed me to make these cookies.
I wonder what you’ll have me make next?
These sound really good. Thanks for sharing the recipe!
Emily @ marvelous recipes’s last blog post..Parmesan Potatoes
Thank you so much for this recipe! I made them a few days ago, and they were awesome! I have been experimenting with healthy chocolate chip cookies for a long time now, and these are the first ones to turn out great.
Megan, I’m so glad they came out good!
I’m going to try with carob chips next.
I baked these cookies using the Shiloh Farms Essential Eating Sprouted 100% Whole Grain Spelt flour and they were amazing. I put them on a wire rack on the counter to cool and when I came back later to take a pic for you’all my kids and their friends had eaten all of them!! Luckily I had sampled one fresh out of the oven. Thanks for the recipe. I’ll be making them again soon.
Great recipe! I’m curious about palm sugar. Is it healthier than cane or beet? Is it available in organic? I’ve never tried it.
Cathy Payne’s last blog post..ONL042 – Healthy Baby and Healthy Home
I have a question about flours. I’ve been doing mostly soaked whole grain recipes, since I haven’t gotten my hands on any sprouted flour. I hadn’t realized that I could buy it…!
My question is: is it equally healthful to use sprouted flours and soak the flour? Does the sprouting process take care of the phytic acid, etc.?
This recipe looks fantastic!
Mindy’s last blog post..overheard
Mindy – It is not necessary to soak sprouted flour. The sprouting takes care of everything — so you can just use the flour as is.
These cookies look amazing!
I am wondering if agave syrup could be used as sweetener in these?
Hi, Kyleigh,
I would not use agave syrup. It’s highly refined and processed. Plus I’m not sure how a liquid sweetener would work with these cookies. I have had good results using 1/2 palm sugar and 1/2 sucanat (or rapadura). I think you could use maple sugar instead of the palm sugar. I think you could also use all palm sugar or all maple sugar. I’m not sure how all rapadura would taste but you could try it and see.
Agave, when not blue or clear, is processed. There in Naples’ organic store is light and amber I have seen that are both processed. The raw options are blue agave and clear agave, and the price let’s ya know
Blue seems to be less pricey. These are much better and easier on the liver.
Very neat, I like your version. I also just HAD to develop a recipe like the toll house one recently. It was what finally motivated me to getting in the habit of soaking, dehydrating and grinding my wheat! So worth it!
) I also use it in my cast iron pan or other hot cooking and for other recipes such as pie crust where butter is a bit finicky for me. I imagine lard would do the same, I just haven’t gotten to that yet.
but more than the taste, I was also looking for texture…. It seems that I couldn’t ever get it quite right with butter, but I did find something that did !! I use palm shortening; it gives the cookies the same flat chewy texture as the original recipe did with the bad hydrogenated shortening. (the palm shortening is from Tropical traditions – I’m a huge fan and buy the big box
Oh, and being one to never consider a recipe sacred, (and consequently nearly ruining some attempts !) it is possible that the1/4 tsp was actually a 1/4 cup of water. That is exactly what I had to add to all my “altered to healthy” baking recipes, sprouted or just whole grain, to keep them from being dry. Climate would probably also affect this; recipes I made in Louisiana growing up all now need the extra water or milk added to the same ones here in Phoenix.
I have had such fun trying these recipes! However, I’ve tried this one three times, and had no luck! The dough is so wet and sticky that the cookies just spread out all runny and flat when cooked. When I’ve added more flour, they turned out better, but more cake-like and not much taste to them. I’d love to hear what Gigi’s recipe for altering the Toll House cookies, because I’m afraid I’m no good at this one!
Ann Marie can you refer me to a link or expand on the agave being so refined? I had no idea but always wondered why Sally doesn’t recommend it.
All rapadura cookies fall apart but they taste great! For my recipe I cut the total amount of sweetener in half and then use half rapadura 1/4 brown and 1/4 white sugars. I cut the sweetener in half for all my deserts and my husband still likes them!The refined sugar is a compromise I know but still better than the hydrogentated bleached flour and high fructose cookies my husband brings home otherwise! I’m excited to try the palm sugar instead of refined sugar.
Agave makes them taste gross and gives it a weird texture. But if someone wants to try agave I found that you can use it for half the sweetener and the results are better.
http://www.foodrenegade.com/agave-nectar-good-or-bad/
those look like PERFECT chocolate chip cookies! And I am somewhat of a critique!
Hi,
Thank you for this recipe. I made it today with my daughter, but used half flour and have sprouted whole wheat flour. My daught liked them, but my husband and other daughter saif they were too “wheaty”. How can I make these less crumbly and more chewy, especially if I want to use 100% sprouted flour? I’m trying to make our own sweets, but it is so difficult to copy the flavor of the junk most people are used to. I saw that one person used palm shortening instead of butter. Does that help with the texture? I would love to master a spongy, chewy texture and use the same method in other recipes like brownies. Thank you for your advice!
Mindy
Unsweetened carob chips did not go over well with this recipe!!!!!!!! They had the worst off taste, as if something was missing!
I made these with unsifted sprouted spelt instead of wheat, coconut sugar instead of palm sugar, and grain-sweetened chocolate chips. The color of the cookies was dark (because both sugars are dark brown) but the taste is fantastic! And the raw cookie dough is super hard to stop eating. Not that I would know. LOL
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