To Your Health Sprouted Flour Co.



I used to make it a point to spend one week each year taking classes at the John C. Campbell Folk School (folkschool.org) in Murphy, North Carolina. Nestled in a beautiful mountainside setting with the Appalachian Trail close by, the folk school offers a range of classes to satisfy every interest and hobby.


During one of my visits I enrolled in a story-telling class and had lots of great classmates; one of which had a serious allergy to anything chicken, including eggs. I thought about my old friend the other day when I found this recipe and adapted it to not only be egg-free, but gluten-free as well.


These cookies are not too sweet and are moist and crumbly instead of chewy. They’re really good, especially with the bit of chocolate added. I hope you enjoy making them as much as I do.


Chocolate Apple Oaties
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Chocolate Apple Oaties
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  • 1/2 cup organic butter, softened
  • 2/3 cup unsweetened organic applesauce
  • 2 tablespoons organic apple juice or apple cider
  • 1/2 cup coconut palm sugar
  • 1 teaspoon baking soda
  • 1 teaspoon almond extract
  • 1/4 cup boiling water
  • 1 1/3 cups sprouted gluten free rolled oats
  • 2 cups sprouted gluten-free sorghum or oat flour, or combination of both
  • 1/3 cup organic semisweet chocolate chips or chopped dark chocolate
  1. Preheat oven to 400°. Line a large cookie sheet with parchment paper.
  2. Blend the butter and sugar using a stand mixer until fluffy. Add the applesauce and apple juice. Blend well.
  3. In a small separate bowl, mix together the baking soda, almond extract, and boiling water. Add to the applesauce mixture and blend well.
  4. In another bowl, stir together the oats, flour, and salt. Gradually mix into the applesauce mixture and blend well. Stir in the chocolate chips.
  5. Place 12 rounded tablespoonfuls of mixture onto lined cookie sheet. Be sure to space well. Bake for 15 minutes or until cookies are golden brown. Repeat for second round.
  6. Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.
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