Who doesn’t love it when their eating plan can contain things like Chocolate Chip Cookies. These cookies are perfect! They are sweet, soft and full of flavor!
I have labeled these as a crossover, the reasoning behind this is they are made with sprouted whole wheat flour and have grass fed butter and a whole egg in them. If my reasoning behind this recipe being a cross over is incorrect, please do let me know!
I think I might even be able to win my hubby over with these cookies, we shall find out when he comes home from work. Enjoy!
Sprouted Chocolate Chip Cookies
1/2 cup softened butter ( or coconut oil)
1/2 cup sweetener of choice (used half honey and half granulated monk fruit sweetener)
1 tablespoon molasses
1 cup sprouted flour
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup Lilly’s Chocolate Chips or THM Chocolate Chips
Heat oven to 375
Cream together butter, sugar, vanilla, molasses and egg
Add baking soda and salt, mix well
Add sprouted flour, mix well
Add chocolate chips mix well
Scoop rounded tablespoons onto parchment lined cookie sheet, bake 10-12 minutes.