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All posts prior to early 2009 were written before we dove into traditional food preparation methods, such as those in Nourishing Traditions by Sally Fallon. Feel free to adapt these earlier recipes to traditional methods.

Natural Tollhouse Cookies

By Wardeh on April 29, 2006


Natural Tollhouse Cookies
modified by Wardeh Harmon

  • 1 cup butter or coconut oil, softened
  • 1/2 cup honey
  • 2 eggs OR 1/4 cup flax seed meal + 3/4 cup filtered water
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt (omit if using salted butter)
  • 2 cups sprouted spelt or sprouted wheat flour
  • 2 cups grain-sweetened dark chocolate chips
  • 1/2 cup chopped nuts, such as walnuts
  • 1/2 cup unsweetened coconut
  • 1/2 cup rolled oats

Cream together butter (or coconut oil) and honey in mixing bowl.

In a small bowl, whisk the eggs. Or, whisk together the flax seed meal and water thoroughly. Let sit for five minutes to thicken. Add to mixing bowl, along with vanilla, and beat.

Combine flour, baking soda and salt (if using) in a medium size bowl. Fluff with fork. Add to wet ingredients in mixing bowl and mix until just combined.

Add chocolate chips, nuts, coconut, and oats to mixing bowl. Mix gently until just incorporated.

Drop by tablespoons full onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.

For bar cookies: press mixture into greased 9 X 13 pan. Bake at 350 degrees for 20 to 30 minutes.

Original recipe from: Healthful Cookies, Keepers at Home Sampler Six, Carlisle Press

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5 responses to “Natural Tollhouse Cookies”

  1. Michelle
    Michelle
    May 12, 2006 at 11:37 am |

    Oh, it may not have been a good thing for me to have a look around the recipes today. This is going on the list to make this weekend. :D

  2. Wardeh
    Wardeh
    May 12, 2006 at 11:53 am |

    They are good! My friend made these a few weeks ago and she added the pulp leftover from making almond milk. They turned out so moist and cake-like, as bars. She didn’t have to adjust the recipe at all.

  3. Michelle
    Michelle
    May 13, 2006 at 5:17 am |

    “My friend made these a few weeks ago and she added the pulp leftover from making almond milk. They turned out so moist and cake-like, as bars. She didn’t have to adjust the recipe at all. ”

    I am going to try that. I’ll let you know how they turn out. I won’t be making them this weekend. I forgot we have too much to do.

    This recipe looks a lot like one I made a few weeks ago, but this one is much healthier. :)

  4. Sandy
    Sandy
    March 16, 2010 at 2:12 pm |

    Doesn’t the flour need to be soaked overnight or do you just recommend using sprouted flour?

  5. Wardeh
    Wardeh
    March 16, 2010 at 4:01 pm |

    Hiya, Sandy!

    I recommend using sprouted flour – in fact, this is one of those recipes I hadn’t updated yet. I just did. :)

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