Real Cookies

This post is for those of you craving a chocolate chip cookie, but don't think you can have one due to current restrictions. You can safely use this recipe.

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.

Source

REAL COOKIES*
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

1. Preheat oven to 375º F.  
2. Cream softened butter and sweetener.
3. Beat in baking soda and sea salt.
4. Beat in eggs and vanilla.
5. Stir in sprouted flour and optionals. You might add a bit of extra flour if the dough feels too sticky.
6. Mix in carob chips
7. Form small balls and place on an ungreased cookie sheet.
8. Bake about 9 minutes or until edges are slightly brown.
9. Cool just enough to take a bite. 
10. 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.