Double Chocolate Chip Cookie Recipe
This is an easy double chocolate chip cookie recipe that is also packed with nutrient-rich wholesome ingredients. I don't use a machine for any of this. Just two bowls, measuring cups, a wooden spoon, and some muscles.
Equipment
- Cookie sheet
- Mixing bowls
Ingredients
- 2 cups sprouted flour
- ½ cup cocoa powder
- 1 tsp baking soda
- 1 tsp sea salt or pink Himalayan salt
- ½ cup coconut palm sugar
- ⅔ cup pure maple syrup
- 1 cup soft butter
- 2 tsp vanilla extract
- 2 eggs
- 1 cup organic chocolate chip cookies
Instructions
- Preheat oven to 350 F.
- In one bowl, mix the sugar and soft butter together until creamy. Add the two eggs and mix in. Then add the vanilla. Give a good stir.1/2 cup coconut palm sugar, 1 cup soft butter, 2 tsp vanilla extract, 2 eggs, 2/3 cup pure maple syrup
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt.2 cups sprouted flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1 tsp sea salt or pink Himalayan salt
- Add the dry ingredients to the wet ingredients and mix until blended. Stir in your chocolate chips.1 cup organic chocolate chip cookies
- Using a tablespoon, scoop up some cookie dough and place the blobs on the cookie sheet.
- Bake for 10 minutes. Allow them to cool for 1 minute. Remove from cookie sheet.
- Eat. Smile!
Notes
Here are some other options you can try.
- You can choose your favourite sprouted flour or use a mix of rye, spelt, or buckwheat. Buckwheat is naturally gluten-free but has a distinctively different flavour.
- If you want to use all maple syrup, the amount is 1 cup in place of the total sugar stated in the recipe. If you want to use all coconut palm sugar, the amount is 1.5 cups in place of the total sugar stated.
- If you don't want a double chocolate chip cookie recipe, just omit the cocoa powder. Let the dough sit for a few minutes to thicken. If you find that it's a bit soft without the cocoa powder stir in a little more sprouted flour, about 1 - 2 tablespoons.