Sprouted Flour Chocolate Chip Cookies


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


Optional: [easyazon-link asin=”B000TVPCEE” locale=”us”]Hand mixer[/easyazon-link] or, if you're making a lot, [easyazon-link asin=”B00004SGFW” locale=”us”]stand mixer[/easyazon-link]


Unsalted grass-fed butter, butter from grass-fed cows, softened (1/2 cup) — where to buy grass-fed butter
Sucanat or coconut sugar (3/4 cup) — where to buy sucanat; where to buy coconut sugar
1 large pastured egg, or free-range if you can't find pastured
Organic vanilla extract (1/2 tsp) — where to buy vanilla extract
Sprouted whole wheat flour (1 cup plus 2 tablespoons) — where to buy sprouted flour
Baking soda (1/2 tsp)
Sea salt (1/2 tsp)
Organic non-GMO chocolate chips, available at the health food store (6 ounces)


1. Preheat the oven to 375 degrees.

2. Add the butter and sugar to a mixing bowl or the bowl of a stand mixer. Mix together. Add the egg and vanilla and mix until just blended.

3. Add the sifted sprouted flour, baking soda, and sea salt to the bowl and mix 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!

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

47 thoughts on “Sprouted Flour Chocolate Chip Cookies

  1. 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

  2. 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.


  3. Can’t wait to try this! I can’t find Palm Sugar on LI. I found it at https://www.navitasnaturals.com. Look for products – click on Palm and they have it!

  4. 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.

  5. 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!

  6. 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?

  7. 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.

  8. 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

  9. 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? 😉

  10. 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.

  11. 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.

  12. 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

  13. 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

  14. 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.

    1. 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.

      1. Since all Agave is processed, I have read it was like eating, High fruitose Corn Syrup.
        And it does the same for your arteries!

  15. 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! 🙂
    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 😀 ) 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.

    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.

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  17. 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!

  18. 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.

  19. 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!


  20. Unsweetened carob chips did not go over well with this recipe!!!!!!!! They had the worst off taste, as if something was missing!

  21. 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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  23. Thank you for a delicious recipe! It has become our family favorite chocolate chip cookie recipe. I have used sprouted whole wheat and sprouted spelt flour from Joshewea’s Garden, both are delicious, have made with half coconut sugar and all sucanat or all rapadura and both ways are great. Love your website and recipes…

  24. Hi, I just made these cookies with freshly ground flour and they turned out very thin! What did I do wrong? My boyfriend has previously suggested when I use freshly ground flour that its not as compact as flour that has been sitting for awhile. Could that be the reason why?
    Another thing I do different is I soak whole wheat berries for 24 hours in acidic water, then dry them, then grind them. So I dont have to do the sprouting or soak dough. It makes it easier because I always have wheat on hand that has been previously soaked that I can grind and use anytime without waiting to sprout (which takes at least 3x as long in my experience) or waiting to soak dough (which is a pain the butt when I can’t predict what I will want tomorow).
    Thanks for any insight you can provide!
    BTW they taste absoloutly delicious!

  25. My 15 year old daughter is hooked on these cookies!! I make a ton of dough at a time and freeze them in little cookie dough balls in a glass container, ready to take out and bake whenever the mood strikes, not a health food, BUT still healthier than most and great with a big glass of raw, whole real milk!! Everyone else loves them also, great desert for guests! They say they just taste better, like real food!! less processed and sugary. Thanks again for a family favorite. 🙂

  26. for the carob / chocolate chips, consider this recipe:


  27. Just wanted to say that I am making this for like the 44th time with my little boys, and we all love the cookies 🙂 Thanks!

  28. I used up all our raw grass fed butter with breakfast this morning but the girls 7 & 3 years old still wanted to make cookies today so I replaced the butter with organic ghee. We bought organic sprouted spelt flour from Bulk Barn to make our once in a million year cookies that I had promised. We only have organic cane sugar for making kamboucha so that is what I used. Instead of vanilla we used a very little bit of organic peppermint flavour, plus all of the rest of the ingredients. They turned out flat like others experienced! My kids were satisfied though and the taste was yummy especially the batter. Still wondering why they were flat for so many. I know I changed up the fat and maybe added a bit extra by mistake. Also I think my egg was large and spelt is different than wheat I guess. Wondering how to take this next million years from now, lol. Do I just try sprouted wheat flour??

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