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Recipe for old-fashioned peanut butter chocolate chip cookies made with whole ingredients for maximum nutrition.
When I bake cookies, by far my favorite flour to use is sprouted einkorn. In my two decades of experience cooking and baking traditionally, this results in the best tasting result that is also digestible and nutritious.
This new recipe for sprouted peanut butter chocolate chip cookies is my latest creation!
Why Sprouted Cookies?
Sprouting grain before grinding into flour breaks down antinutrients that block nutrient absorption. These substances can also cause gastric distress in sensitive individuals.
Sprouting also enhances nutritional content including the B vitamins.
Sprouted einkorn is my choice for the best cookie texture. Though it is wheat, it contains the “good” form of gluten that is tolerated by many who are otherwise intolerant.
Another big benefit of einkorn is that it is completely unhybridized. It is the only form of wheat on planet earth that remains in the same state it was millennia ago.
While heirloom wheat varieties like spelt and emmer are also wonderful, they are harder to digest than einkorn. In addition, these wheat varieties contain a more allergenic form of gluten.
If you’ve never tried sprouted einkorn flour for baking before, I highly recommend it.
Sprouted Peanut Butter Chocolate Chip Cookies
Recipe for old fashioned peanut butter chocolate chip cookies that uses only whole ingredients and sprouted flour for maximum nutrition.
Ingredients
- 1 1/4 cups creamy roasted peanut butter with added sea salt, preferably organic
- 2 1/4 cups sprouted einkorn flour
- 1 cup grassfed butter or two sticks
- 1 1/2 cup evaporated cane sugar preferably organic
- 2/3 cup chocolate chips substitute carob chips if desired
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp vanilla extract
- 2 eggs preferably pastured
Instructions
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Preheat oven to 375 F/ 191 C
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Mix wet ingredients in one large mixing bowl and dry ingredients in another. Add dry ingredients slowly to wet ingredients using a hand mixer set to slow.
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Once just blended, switch to medium speed and continue blending until the batter is thoroughly mixed.
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Gently stir in the chocolate chips.
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With dampened hands (to prevent sticking), shape dough into 1 1/2 inch balls. Place balls 2 inches apart on large cookie sheets lined with unbleached parchment paper.
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Flatten each ball gently with your fingers.
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Dip a fork into flour (to prevent sticking) and press across the top of each cookie. Repeat at right angles to flatten each cookie to about 2 inches in diameter.
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Bake cookies for about 15 minutes or until just slightly browned. Do not overbake!
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Cool cookies on a wire rack or just leave on the cookie sheet for about 10 minutes.
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Remove the cookies gently with a spatula when cooled and place on large plates to finish cooling completely.
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Store in a large glass casserole dish with a lid on the counter or a cookie jar. Refrigerate cookies you will not eat within 2 days.
Recipe Notes
It is important to use roasted rather than raw peanut butter if not using soaked peanuts that you grind yourself. This eliminates the issue of lectins which can trigger gastrointestinal upset when consumed as raw peanuts or unrefined peanut oil.
If you use unsalted peanut butter, then add 1/4 tsp sea salt to the batter.
I have Jovial einkorn flour, so not sprouted. Would the amount be the same if I choose it instead of sprouted flour, I assume? This recipe looks too good to pass up!
Doesn’t the use of 1.5 cup of sugar negate the health benefits of using anything sprouted? It’s a lot of work to sprout, dehydrate and then grind flour to then combine it with with so much sugar.
Too much sugar is definitely problematic for health, but when combined with the healthy fats in the cookies, the insulin spike is mitigated significantly. Stay lower than the #grams per day of sugar that negatively affects the immune system (36 grams per day total for adults) and you are good. Our taste buds detect sweet, so having a healthy treat in moderation is safe and quite natural too 🙂 https://www.thehealthyhomeeconomist.com/how-much-sugar-a-day/
A lot has been written about mold and peanut butter. I would love to hear your thoughts on this. Thanks you
People who are sensitive to molds are probably smart to avoid peanuts in general. However, for those with a healthy functioning immune system, roasted peanuts (I recommend this over raw or even soaked peanut butter) are the safer bet. The roasting will minimize the issue of mold considerably. But again, if you are sensitive, choose another nut butter as a substitute. Almond butter is wonderful in this recipe as well, but almonds are high in oxalates, which for some people is problematic. The third substitution choice would be macadamia nut butter (which is unfortunately very expensive). Go with the choice that works best for your situation.
Hi Sarah, thanks for your wonderful articles! A lot has been written about mold and peanut butter. I would love to hear your thoughts on this. Thank you
Good question! Sourcing peanuts from a dry clime is the best choice to minimize this issue (in other words, peanuts from Arizona would be better than peanuts from Georgia if you are mold sensitive). Always eat roasted (or boiled) peanuts too as opposed to raw. The roasting process removes some nutrients, but will also minimize mold. That said, if you are super sensitive to mold, peanuts may need to be on your avoid list.