RoJer That

Megan Ryan’s Voice - I’ve been binging indulging lately on these cookies. I swear I’ve made them at least four times in the past two weeks, and this recipe yields around 40 or more cookies! My only excuse is that our Teenagers and Preschooler have been helping Marcus and I eat them.  Click Here for the original recipe, but I tweaked it into two versions: cookies and dough for eating. I use sprouted wheat flour (Click Here to learn how to make your own like we do) and when I want to skip the cooking and just eat the dough I substitute the two eggs for four egg yolks. I use only the yolks because eating raw egg whites is very hard on your digestive tract, Click Here to learn why. I am unsure about eating uncooked wheat flour, even if it is sprouted so we may be shooting ourselves in the foot anyway If any of ya’ll know better, please give us a shout in the comments section of this post. Also, I usually skip the chocolate chips for three reasons, 1) organic chips are stupidly expensive, 2) non-organic chocolate gives Marcus an asthma attack (strange but true!), and 3) call me crazy, but I have always considered chocolate chip cookies to be tastiest in between the chips!

Sprouted Chocolate Chip-less Cookies

2 sticks butter, softened (raw and organic is best)

2 1/4 c. sprouted wheat flour

1 3/4 c. organic sugar

2 eggs (from organic pastured hens)

1 tsp vanilla extract

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 c. chocolate morsels (optional)

1 c. chopped nuts (optional)

Preheat oven to 350°F. Lightly grease a cookie sheet. In a large mixing bowl, Mix butter, sugars and vanilla together with an electric blender until well blended and creamy. Add eggs and mix.

Mix dry ingredients together in a medium bowl. Mix dry ingredients with creamy batter until well blended and thicker. Fold in morsels and nuts. Spoon batter onto pan an inch apart. Bake 10 to 15 minutes or until golden brown.

This post is being shared on Fill Those Jars Friday and Monday Mania