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
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.