For Christmas, I made my violin students "Real Cookies," comprised of completely real, beneficial ingredients. No refined anything: sugar, flour, salt, vegetable oils. No trans fats like margarine, shortening, or other partially hydrogenated vexations. Not even any caffeine. These cookies are wholesome and taste like food, rather than a processed sugar bomb (as Keenan might put it). Though they will raise your blood sugar some, they will benefit you in every other way. The kids loved them.
1 c. unsalted grass-fed butter, softened (I used Kerrygold)
1 1/3 c. rapadura or sucanat
3/4 tsp. baking soda (aluminum-free please, got mine from Azure)
1/2 tsp. sea salt (I used Redmond Real)
2 eggs (we buy farm fresh free range, hold the soy)
1 tsp. vanilla
2 1/2 c. sprouted wheat flour
1 package grain-sweetened carob chips** (found at Whole Foods)
Optional: throw in some ground flax seed and nutritional yeast
- Preheat oven to 375º F.
- Cream softened butter and sweetener.
- Beat in baking soda and sea salt.
- Beat in eggs and vanilla.
- Stir in sprouted flour and optionals. You might add a bit of extra flour if the dough feels too sticky.
- Mix in carob chips
- Form small balls and place on an ungreased cookie sheet.
- Bake about 9 minutes or until edges are slightly brown.
- Cool just enough to take a bite.
- Enjoy and feel good!
* My point of departure for this recipe was the Better Homes and Gardens original.
** You can find grain-sweetened chocolate chips as well. If you go chocolate, the cookies will still be delicious, just not quite as healthy, due to the caffeine. Also, strangely, I find the grain-sweetened carob tastier than the chocolate.