I wanted to try making some cookies. My initial thought was to start with the Nestle Tollhouse recipe and tweak it with some minor substitutions. I ended up using the recipe for carob chip cookies from Nourishing Traditions using chocolate chips instead of carob chips.
Of course this required the use of sprouted wheat flour. So I got myself some mason jar lids with screens in them for sprouting. I filled the jars up about 33% with soft white wheat and filled them with water and soaked overnight. I drained and rinsed in the morning and again that evening. They were already sprouting by then. I left them overnight and threw them in my dehydrator in the morning.
This worked really well. I later ground the wheat in my grain mill, which as I’ve mentioned is degrading, so the flour came out pretty coarse. I blame the coarseness of my cookies on this, but also on the fact that I couldn’t get the sucanat to dissolve in the butter. Maybe honey or maple syrup would work better.
I think I’ll try the Tollhouse tweaking idea next time. These weren’t the greatest.
Hi there! I really enjoy reading your recipes, and your “how-to” on sourdough was very helpful (though I haven’t tried it yet!)
I recently tweaked a chocolate chip cookie recipe to come up with this: http://onebeggarsbread.wordpress.com/2006/09/07/healthy-cookies/
Though not totally Nourishing Traditions, it sure beats Tollhouse. We are moving toward a NT way-of-life, and the last time I made these cookies I used Whey Protein instead of Soy — they tasted just as yummy.
Also, I recently caught news of some folks writing a NT book full of children’s recipes. They are taking contributions, and if one of your recipes makes the book, you get a free book!
http://www.nourishingourchildren.org
sandrine@nourishingourchildren.org
(I don’t see info about the new book on the website — I can forward you Sandrine’s email letter if you’d like.)
Do you have to grind sprouted wheat by hand? Are there any electric machines that will do the job?
Ann,
I use my Fidibus 21 (see http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/ ) to grind the sprouted wheat.
I am trying to revamp my holiday cookie recipes as well. I’ve been trying half spelt soaked in yogurt with half organic white flour, plus Rapunzel raw sugar. Not as good, very grainy, less flavor. What a bummer. I’m to the point of giving up and going back to white flour with maybe the raw sugar.
Kathy,
Try this: http://cooking.glassbrian.com/2007/02/10/healthy-tollhouse-cookies/
After this post I refined my cookies quite a bit and they turn out very nicely with 100% whole grain flour. Even my wife and kids like them.