Oatmeal Chocolate Chip Cookies (soaked and sprouted)

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Oatmeal Chocolate Chip Cookies have been a favorite since I knew what cookies where. Ask me if I want a cookie and I guarantee you  that this is the cookie I imagine. If you add a little peppermint extract them I am in heaven.

For these cookies, I choose to use sucanat, sprouted flour and soaked oats.  These ingredients make it easier for your body to process since they are whole, real foods. However, you can substitute brown sugar, unbleached white flour, and raw oats.

If you aren’t in the mood to soak, sprout, and dehydrate your oats and wheat berries you may like these Oatmeal Chocolate Chip Cookie Bars that use the soaking process. They are just as yummy! Be sure to enjoy your cookies with a glass of cold raw milk.

Learn how to make these tasty cookies at the Grain Mill Wagon.

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About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

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