Today’s post is a guest post from a great friend and fellow ‘real food’ cook – Lucy. These cookies are mostly refined sugar free (most chocolate chips have some type of refined sugar, although Sunsprie makes grain sweetened chocolate chips – if you use these, they are 100% refined sugar free) and whole grain. I haven’t tried this recipe yet because I am waiting on my source for maple sugar to be back in stock. I will post when I do. I also think they would be delicious with palm sugar.
Soaked Chocolate Chip Cookies
loosely based on Sally Fallon’s Raisin Nut Cookie recipe
Total prep time: about 14 to 26 hours
Hands-on prep time: about 20 minutes
½ c whole yogurt (or more, depending on texture)
½ c butter, softened
¼ tsp sea salt
1 ½ c whole wheat, kamut, or spelt flour
1 c maple sugar
1 overflowing tsp vanilla extract
½ to 1 bag dairy-free chocolate chips
Two hours (or so—depending on ambient temperature) before you want your flour to start soaking, set out butter to soften and yogurt to come to room temperature.
When butter is soft, cream together butter and yogurt in a large bowl. Thoroughly mix in flour and salt. (Consistency will be more like bread-dough than regular cookie dough—but make sure it’s not too stiff, or the sugar and vanilla won’t mix in well.) Cover and leave at room temperature for 12 to 24 hours. (The longer the mixture soaks, the stronger the flavor will be.)
Preheat oven to 350 degrees and lightly grease your cookie sheet(s). Add maple sugar, vanilla extract, and chocolate chips, and stir or knead thoroughly into dough. Drop by spoonfuls onto cookie sheet(s). Bake at 350 degrees for about 10 minutes. Move from cookie sheets to cooling racks before they’ve finished cooling. The dough can be refrigerated for a few days and baked in small batches.