Saturday, May 6, 2017

Sprouted Wheat Coconut Oil Chocolate Chunk Cookies

So easy to make (almost too easy), these Sprouted Wheat Coconut Oil Chocolate Chunk Cookies are way too good and not too bad for you! Swish.

Sweetened with coconut sugar and chocolate chunks, these cookies are sublime. Being 100% whole wheat, there is a subtle, nutty flavor that is complimented by the toasty caramel flavor of the coconut sugar. Feel free to use regular brown sugar instead of the coconut sugar if you prefer.

I couldn't be any more obsessed with sprouted wheat flour. It is light and fluffy and perfect for baking. I don't see myself going back to regular wheat or all purpose flour anytime soon.

Sprouted Wheat Coconut Oil Chocolate Chunk Cookies 
Makes about 20 cookies
Recipe source with slight changes: Ambitious Kitchen

Dry Ingredients
  • 1 cup sprouted wheat flour (I use King Arthur)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon pink salt
  • 1 (3.25 oz) dark chocolate bar, chopped into chunks
Wet Ingredients
  • 1/3 cup melted & cooled to room temperature coconut oil (I used organic buttery flavored)
  • 2/3 cup coconut sugar
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 egg, room temperature
Preheat the oven to 350 F and line a large baking sheet with 
parchment/reusable baking mat or grease with cooking spray.

Add all the dry ingredients, except chocolate chunks, to a large bowl. Whisk to combine and set aside.

In another bowl, whisk the wet ingredients until fully combined.

Add the wet ingredients into the dry ingredients and stir to combine. Fold in the chocolate chunks. 

Scoop the cookie dough into balls, by the tablespoon, onto the prepared baking sheet, about 2" apart. Bake for about 7 to 9 minutes, or until the edges are browned. Allow to cool for 2 to 3 minutes on the sheet pan before moving to a wire rack to cool completely.

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