Heavenly Chocolate Chip Cookies


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So I have had a little bit of a craving for chocolate chip cookies lately. Part of it is smelling great cookies baking in the oven, some of it is eating the cookies. But I do have my own series of litmus tests that any cookie recipe must go through before it is accepted in my house. This one definitely passed….and it is definitely far better than the preservative and chemical-filled cookies from the store.

I use this brand of chocolate chips because they are soy-free and they are really yummy! They are also dairy-free.

Another thing that I love about these cookies is that they are not really big. Some cookie recipes really spread out when baking, but this one does not. I love taking the dough and creating walnut-sized balls with it because it makes a cookie that is crispy on the outside, chewy on the inside, and is good for a few bites. Have this with a glass of raw milk and YUM!

I served these for a family get together and the kids and adults both equally liked them…and asked for more!

This recipe makes approximately 24 small cookies.

 

4 Comments

  1. Monica
    September 27, 2013

    Will a gluten free all-purpose flour work instead of the wheat flour?

    Reply
    1. Katmill
      September 27, 2013

      Yes, you should be able to substitute gluten free flour for the sprouted. You may need just a little less flour though since sprouted does tend to soak up more liquid than most gluten free and gluten containing flours! You’ll have to let me know how they turn out!

      Reply
    2. Jamie Larrison
      September 16, 2014

      I’m going to try almond flour in mine 🙂

      Reply
      1. Katmill
        September 18, 2014

        Cool! Let me know how they turn out! 🙂

        Reply

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