Health Heroes! 

I don’t know about you… But a cookie just might be my favorite dessert. 

I found a recipe on Minimalist Baker and adjusted the recipe to be even healthier! We use all sprouted ingredients for better absorption and digestion. 


  • 1/4 cup Sprouted Cashew Butter(or another nut or seed butter)
  • 1/4 cup Sprouted Almond Butter (or another nut or seed butter)
  • 1/3 cup maple syrup
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 Tbsp Coconut Sugar 
  • 1 cup Sprouted Rolled Oats (I like the One Degree brand)
  • 1 Tbsp Chia Seeds 
  • 1/2 cup Sprouted Almonds 
  • 1/3 cup Refined Sugar Free Chocolate Chips 


  1. Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine cashew butter, almond butter, and maple syrup and mix until smooth and thoroughly combined. Add baking soda, salt, and coconut sugar and mix.
  3. Next add rolled oats, chia seeds, chopped almonds, and chocolate chips to the bowl. Stir well to evenly distribute ingredients.
  4. Using a 1/4-cup cookie scoop or two large spoons, scoop out dough, place dough in your hands, and press slightly between your hands to make a thick, flat cookie about 2 inches in diameter. Place cookies on the prepared baking sheet — they will not spread much, so it’s okay if they are close together.
  5. Bake for 12-15 minutes until the edges begin to turn golden brown and the tops of the cookies are pale and firm.
  6. Let cool completely before storing in an airtight container at room temperature for up to 3 days or in the freezer up to 1 month.

I hope you enjoy these as much as I do!

~Coach Rebecca Wolf

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.