Sprouted Whole Grain Tollhouse Cookies

A variation of a variation of a variation of Natural Tollhouse Cookies.

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. The quinoa flakes are gluten-free.

• 1 cup unrefined, virgin coconut oil, softened
• 1/2 cup raw honey or agave syrup
• 1/4 cup flax seed meal
• 3/4 cup filtered water
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 2-1/4 cups sprouted whole grain flour (such as wheat, kamut, spelt, or emmer)
• 1/2 cup acceptable chocolate chips
• 1/2 cup raisins (or another 1/2 cup chocolate chips)
• 1/2 cup chopped nuts
• 1/2 cup unsweetened coconut
• 1/2 cup quinoa flakes

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

In a small bowl, 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 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 quinoa flakes 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 (1) greased 9″ by 13″ pan or (2) greased 8″ square pans. Bake at 350 degrees for 20 to 30 minutes, until browned on top and inserted toothpick comes out cleanly.

© Copyright 2009 by Wardeh Harmon. All rights reserved.