Sprouted Chocolate Chip Skillet Cookie

This cookie comes to us through a recipe in the book Cultured Food for Life by Donna Schwenk that my mother brought with her while visiting us this week. In the book, there is a picture of the wedge of the cookie she made with a scoop of kefir ice cream on top. It looks heavenly! I wanted to change a few ingredients in the recipe, and didn't get around to making the ice cream yet, but dang this cookie was good!

I recently ordered Lily's Chocolate Chips to have on hand for a little treat now and again. We mostly make all of our chocolate from scratch, and it is nice to have a lower-glycemic chocolate chip around to use here and there! They use all organic and fair-trade chocolate, and they sweeten with xylitol. 

Why Sprouted Flour vs Other Flours? We love using sprouted flour in place of any flour, because it's much easier to digest. Some of the starches in the flour are already broken down for you, so it's less work for our systems. Sprouting grains, seeds, and nuts makes the nutrition they contain more bio-available for us, while helping to neutralize any anti-nutrients like phytic acid. 

Sprouted Chocolate Chip Skillet Cookie

Makes one 8-inch cookie, 8 to 10 servings


  • 1 Stick or 1/2 Cup of Butter (grass-fed and/or unpasteurized is best!)
  • 1 cup Xylitol (we like this one from Xyla, sourced from only hardwood trees)
  • 1 pinch Vanilla Powder or 1 tsp Vanilla Extract
  • 1 large egg (pasture-raised and/or organic)
  • 1 1/2 cups Sprouted Wheat Flour or Sprouted Buckwheat (To Your Health has many awesome options)
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1 cup Chocolate Chips (I like Lily's which are sweetened with xylitol)


  1. Preheat oven to 350 degrees F
  2. Melt down butter in skillet over medium heat. 
  3. Stir in the Xylitol and Vanilla.
  4. Remove the pan from heat and let totally cool (10-15 minutes). 
  5. Crack egg into the butter mixture, and completely combine.
  6. Add the flour, baking soda, and salt, and stir until mixture is smooth. 
  7. Add the chocolate chips and stir until evenly mixed throughout.
  8. Bake for 15-20 minutes. Cookie should be golden brown on top and around the edge, and is still soft in the center.
  9. Eat and enjoy! (Better when shared ;-)

P.S. this cookie is quite divine when eaten along with breakfast the next day ;-)