Organic spelt/sprouted flour/coconut palm sugar chocolate chip cookies



Note:  For a truly low-gluten cookie, and if you do not have the ability to sprout wheat berries, dehydrate them, and grind to a flour, then purchase sprouted whole wheat flour at this link.



1 1/4 cup spelt flour

1 cup sprouted whole wheat flour

1 tsp baking soda

1/2 tsp Celtic or Himalayan sea salt

1 cup grass-fed butter (I use the “Kerrygold” brand from Publix)

1 cup coconut palm sugar

2 tsp vanilla

2 eggs

3/4 cup organic raisins

3/4 cup coconut chips or flakes

organic chocolate chips

1/2 cup pecans (optional)


Preheat oven to 357 degrees.  Sift flour with baking soda and salt, set aside.  Let butter soften in a bowl.  Add coconut palm sugar and beat until creamy/gritty.  Add vanilla and eggs, mixing until incorporated.  Gradually blend dry mixture into batter until it forms a dough, add chocolate chips, coconut chips raisins and nuts (optional).  Place 1-2 tablespoon servings on a baking sheet, bake for 9 to 11 minutes, or until golden brown.