Sprouted Oatmeal Maple Berry Cookies

Most foods in their natural state supply the minerals and vitamins needed for their digestion and assimilation. The refining process of grains and sugars strips foods of these necessary nutrients so that the digestion of these nutrient-devoid foods actually leeches the body of would-be-provided nutritionals. 

Sprout your grains, seeds and nuts to optimize nutrient availability and absorption. When baking, replace refined sugars with 3/4 the amount of maple syrup. While maple syrup is still sugar, 100% pure maple syrup is not only lower on the glycemic index than refined white sugar, but it also contains antioxidants and beneficial minerals.  

Sprouted Oatmeal Maple Berry Cookies

Recipe by Emily Nelson NTP
Prep time


Cooking time




  • ½ C of your favorite berries

  • 1 C chopped pecans or walnuts

  • 1 ⅛ C 100% pure maple syrup

  • 2 ½ C sprouted rolled oats

  • 1 C unsalted grass-fed butter, room temperature

  • 1 tsp pure vanilla extract

  • 1 T chia seeds

  • 1 T flax seeds

  • 6 T water

  • 1 ½ C almond flour

  • 1 tsp baking soda

  • ½ tsp pink Himalayan sea salt


  • Preheat oven to 225.
  • Make chia/flax egg by grinding chia and flax in a blender or coffee grinder and mixing with 6 tablespoons of water. Cover and let sit in the refrigerator for at least an hour.
  • Place berries in single layer on a parchment-lined baking sheet. Bake in 225-degree oven for 1 hour.
  • Remove berries. Increase oven temperature to 350.
  • Combine sprouted oats and maple syrup and let sit for at least 15 minutes.
  • Combine almond flour, baking soda and salt. Set aside.
  • In a standing mixer with a paddle attachment, (or with a hand mixer) cream butter. Add vanilla and chia/flax egg until well combined. Add half the dry ingredients and mix to incorporate. Add half the oat and maple mixture and mix to incorporate. Repeat alternating between the remaining dry ingredients and oat mixture. With a wooden spoon or spatula, mix in berries and nuts until just incorporated.
  • Using a 1 to 2” ice cream scoop, scoop dough onto parchment-lined baking sheets. Chill formed dough in freezer for at least 15 minutes.*
  • Bake in 350 degree oven for 25-30 minutes, or until evenly golden-brown.**


  • Keep these cookies in the refrigerator.
  • *After dough balls are frozen-through. Dough can be transferred to an air-tight container and kept for future use for up to 3-months.
  • **Baking until the cookies are an even golden-brown on top is important when baking with chia-flax eggs if you want your cookies to be crispy and chewy, but also well-formed.

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