Sprouted cookies in a skillet

This is a recipe I made for my daughter Holli’s birthday. She wanted a giant cookie for her birthday and this is what I came up with. It was so easy, and it became something that I make a lot. Because it’s made in a skillet, there’s no bowl to clean up; just stir and bake. It doesn’t get any easier than that. I topped it with kefir ice cream and was surprised how filling it was. There’s lots of nutrients in this recipe and tons of deliciousness.

When you make something with sprouted flour, you’ll be surprised how satisfying it is. Because it delivers so many nutrients to my body, I never feel the urge to overeat. It stops your cravings and you simply feel full and satisfied. This is one of the many things I love about cultured foods.

Sprouted Chocolate Chip Cookie in a Skillet

Print Recipe

By: Donna Schwenk

Ingredients

• 1 stick (8 tablespoons) unsalted butter
• 1 cup sucanat
• 1 teaspoon pure vanilla extract
• 1 egg
• 1½ cups sprouted white wheat flour (You can purchase this on my site, or you can make your own)
• ½ teaspoon baking soda
• ¼ teaspoon Celtic sea salt
• 1 cup organic chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Melt butter in an 8 inch cast iron skillet set over medium-low heat.
3. Stir in sugars and vanilla and remove from heat.
4. Let rest until pan is warm, but no longer very hot, about 5 minutes.
5. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture.
6. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed.
7. Stir in chocolate chips.
8. Place in the oven for 15 minutes, or until starting to turn golden on the top and around the edges, but soft in the center.
9. Serve with Kefir Ice Cream.

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