Sprouted Slice-N-Bake Cookies
Ingredients
- 2 cups raw or organic butter, softened
- 3/4 cup organic sucanat or sugar
- 1/4 cup maple syrup or honey
- 1 1/2 teaspoons sea salt
- 2 teaspoons vanilla extract
- 4 cups sprouted white wheat or sorghum (g-f) flour
- 1 large organic or pastured egg, lightly beaten
- 1/2 cup organic sugar or coconut palm sugar
Servings:
Units:
Instructions
- Beat first 5 ingredients at medium speed with an electric stand mixer 2-3 minutes until creamy.
- Add flour, blending well. Divide dough into 4 portions, shaping each portion into an 8x2" log.
- Wrap each in plastic wrap and refrigerate at least 1 hour.
- Whisk together egg and 1 tablespoon water.
- Unwrap logs, brush with beaten egg, and sprinkle muscovado sugar over logs (I put sugar on wax paper and roll logs in it), pressing slightly for sugar to adhere.
- Rewrap and chill logs at least 30 more minutes.
- Preheat oven to 350 degrees.
- Cut logs into 1/4" thick slices.
- Place 1" apart on 2 parchment-lined baking sheets. Bake 10-14 minutes or until edges are lightly browned, switching pans halfway through if baking at same time.
- Cool on baking sheets 5 minutes. Transfer to wire rack.
- Great with ice cream.
Recipe Notes
Add food coloring to the mix for holiday fun! These cookies are ideal for sugar cookie-style cut outs. Decorate with sprinkles and colored sugar. Use in any of your favorite sugar cookie based recipes.
Add a hint of lemon by adding in a dash of lemon zest and a few drops of lemon oil or lemon extract in step one.
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