My husband nuked my cookie dough!
The only redeeming factor in that situation is that it makes for a pretty funny opening to this post.
I made two half-batches of this spelt cookie recipe, one with Shiloh Farms Essential Eating sprouted flour, which I was testing, and the other with my home-sprouted spelt. Both halves were chilling overnight in the garage when my husband disastrously mistook one bowl for leftover soaked baked oatmeal.
Our microwave gets used about once every two weeks, usually when I’m not around to make or heat up breakfast on the stove and hubs takes a quick shortcut on his serving. Is nuked cookie dough a sign that I get to get rid of it once and for all?
Since I no longer had a valid side-by-side comparison with only one ingredient different, I had to make another half batch with the Essential Eating flour Sunday afternoon. The amazing thing? All three batches worked out great, and I’m not sure I can tell the difference in the end result.
The dough looked quite different, however. On the left is the commercial sprouted flour, which made the dough a little softer (before microwaving!), and on the right is my homemade, which did have a little trouble sprouting this go ‘round – Murphy’s law of baking for a post – which may have made all the difference.
I developed this recipe for my healthy desserts book, but here it is for you today. Adapted from a lovely recipe in the King Arthur Flour Whole Grain Baking cookbook, these little drop cookies are packed with raisins and cinnamon, both working with the suggestion of sweetness inherent to spelt so that the sweetener involved can be reduced. I used Wholesome Sweetners’ dark brown organic sugar, and I’d like to try sucanat someday.
From the original, I’ve reduced the sugar by 1/3, traded currants for raisins and cut the amount by over 1/2 cup, and added walnuts and cinnamon. The cookies can be made with either sprouted or whole grain spelt flour. Either will help you achieve the Monday Mission of watching your white flour this week.
- ½ c. unsalted butter
- ½ c. packed light or dark brown sugar
- 2 tsp. vanilla
- 2 tsp. cinnamon
- ½ tsp. salt
- ¼ tsp. baking powder
- 1 egg
- 1 Tbs. white vinegar
- 1½ c. whole spelt or sprouted spelt flour
- 1¼ c. raisins
- ½ c. chopped walnuts (optional)
- Cream the butter, sugar, vanilla, cinnamon, salt and baking powder until uniform and creamy.
- Beat in the egg and vinegar.
- Add the spelt flour, mixing thoroughly. The dough should be thick and dark at this point.
- Use a spatula or spoon to stir and smash in the raisins and walnuts.
- Give the dough an overnight rest in the refrigerator, covered tightly. If you have well-sourced eggs, do taste the dough – it’s nearly better than the cookies themselves.
- The following day, preheat your oven to 350F and set two racks at the top and bottom positions.
- You’ll need two lightly greased baking sheets, parchment paper for two pans, or two baking stones, ungreased.
- Roll dough into 1” in diameter balls and flatten with the palm of your hand or the bottom of a floured glass. Alternately, you can simply drop rounded teaspoonfuls onto the cookie sheet, but as the cookies don’t spread at all, this will result in some odd shapes.
- Bake for 8 minutes, then swap the pans bottom to top and bake 8 minutes more. You might find your cookies need an extra minute or two to seem done, which happens when they are browning slightly around the edges but still soft in the middle.
- Cool on a wire rack and store in a tightly covered container at room temperature.
- Makes about 30 cookies
Perhaps not the most stunningly beautiful cookie in the world, these simple, unassuming drops pack a good deal of nutrition into a sweet treat. The original recipe explains that spelt flour absorbs liquids more slowly than other grains, so a cool overnight rest is essential to success. Without it, the cookies flatten out too much on account of the excess moisture in the dough. Mildly addicting, you may find you need to make a double batch.
I was very pleased that using sprouted flour changed the final result very little. So did using the microwave in the midst of the chilling process, but I wouldn’t recommend that at all.
Sprouted flour is said to be more easily digested than other grains, because the seed becomes a living plant. Sprouting diminishes many of the whole grain’s anti-nutrients, which are in place to prevent digestion and encourage the plant’s own proliferation. Once sprouted, the seed (the wheat berry, in this case) no longer needs things like enzyme inhibitors and phytic acid, because the seed is already on its way to participating in the survival of its own species…until we eat it.
The tiny plant also begins to metabolize some of the stored food in the seed, a.k.a. the starch, so sprouted grains and flour have fewer carbs than their traditional counterparts. Essential Eating’s tagline is “digests as a vegetable.” In that case, these little cookies get you fruits and vegetables in a seductive package for your eating enjoyment. 😉 Read more on the health benefits of sprouting.
If you’re interested in sprouted flour, you can sprout grains and make sprouted flour at home, but only if you have a dehydrator and grain mill. Kate Tietje offers a post at Modern Alternative Mama on tips for baking with sprouted grains.
Real Food Wednesday at Kelly the Kitchen Kop is the place to find more whole foods recipes this week!
If you missed the last Monday Mission, click here.
Disclosure: Shiloh Farms provided samples for my review but in no way can impact my opinion and what I share with you, dear readers. I am an affiliate of Amazon.com and receive a small commission from purchases made via these links. See my full disclosure statement here.