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Sprouted Sugar Cookies



  • 3/4 cup butter, softened
  • 1 cup maple sugar*
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups sprouted spelt, wheat, or rice flour
  • 1 tsp. baking powder
  • 1/2 teaspoon salt
  • Water



  1. In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. (NOTE: If dough is dry add a tablespoon of water at a time and blend well until you get a dough that holds together well, but is not wet or sticky.)
  2. Chill dough at least one hour or overnight.
  3. Preheat oven to 400°F.
  4. Roll out dough on floured surface, 1/4 to 1/2 inch thick. Cut into shapes or rounds. Place cookies 1 inch apart on ungreased parchment-lined baking sheets.
  5. Bake 6 to 8 minutes. Let cool on pan for 5 minutes, then transfer to cooling racks.

NOTE: Baking time may vary. Watch cookies closely after 6 minutes but first pan may take up to 10 minutes before ready.

NOTE: To ensure consistent bake time for all pans of cookies, once oven reaches 400°F wait 20 minutes before baking first pan to ensure heat gets evenly distributed in oven.

*You can substitute the same amount of any of the following for maple sugar in recipe: date sugar, muscavado, sucanat, or coconut sap sugar.


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