About a month ago, I came across a blog that was so beautiful I fell in love with it. The name is Sprouted Kitchen. The mission is to make whole food tasty. Sara and Hugh Forte, who are husband and wife, are the two behind this movement. They are both cooks and photographers.
You can consider me hooked. That’s why I went to Amazon moments after finding their website and bought a copy of their new cookbook. This is my humble effort to honor the incredible work Sarah and Hugh put forth in their stunning book. It has become my constant companion, my favorite coffee table book, and my source of light reading on weekends (all true statements).
Sprouted Kitchen is my favorite because it doesn’t try to be anything other than honest. It doesn’t try to corner the market for gluten-free cakes, hide spinach in brownies, or force you to give up meat. It’s just presenting whole food beautifully and simply while making it delicious. Proof? Proof?
John and I invited a few guests over to dinner last week. Knowing that we would have a few gluten-free eaters there, I knew I should bake these cookies. I already had all the ingredients except for coconut flake. I went to a local specialty food purveyor, Nifty Nut House, to buy a few pounds. The malt balls were so big that they hardly deserved the label “sample.” They are more like a small feast. The Kansas wind was whipping at my hair, and I had a coconut in my hand, as well as a chocolate-coated malt ball in my belly. The life was good.
This was my first recipe from Sprouted Kitchen, and I was so excited that I literally squealed while gathering the ingredients. This recipe was easy, quick, and healthy to make. It also yielded delicious chocolate chip cookies, which anyone—gluten–free or not—would enjoy.
Thank you, Sara, for creating such wholesome and delicious recipes. Hugh, thank you for your incredible photography. These cookies and your book will warm my home and my soul for many years to come. Cheers.
Ingredients
- Note: almond pulp is not used to make almond milk.
- Sara used cacao nibs instead of the 1/4 cup dark chocolate.
- 1 cup unsweetened coconut shredded
- Baking powder, 1/2 tsp
- 1/4 tsp salt (Sara used sea salt)
- Sara used brown sugar
- One large egg
- 3 Tbsp coconut oil (melted)
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, mix together the almond meal, chocolate chips, coconuts, baking powder, sugar, and salt.
- Beat the egg in a separate bowl with a large fork or whisk until it is uniformly colored and slightly foamy.
- Mix the dry ingredients with the coconut oil, vanilla, and other ingredients.
- Refrigerate for 15-30 min.
- Preheat oven to 375°F (190 C). Grease a baking tray or line it with parchment paper.
- Place the dough on a baking sheet. The cookies don’t tend to spread very much, so make sure you press them down.
- Bake until the edges start to brown, 8-12 min.
- Let the oven cool down completely before serving.