Heaven Kneads

In our home, we believe that the best flavors come from the simplest origins. For us, that means a kitchen filled with whole ingredients, no refined sugars, and the constant hum of the grain mill (as long as my headphones are on!).

On a personal level, something deeply changed in me a little over a year ago. I realized that while we all know processed foods and refined sugars aren’t good for us, I was still serving them to the people I love most. I believe in using the gifts God has given me to their fullest ability and doing it wholeheartedly. Choosing clean ingredients means I’m giving my family and community full nutritional value, even when it’s a special treat.

“And whatever you do in word or deed, do all in the name of the Lord Jesus, giving thanks to God the Father through Him.”

Colossians 3:17 Legacy Standard Bible

These cookies are the heart of our “from-scratch” philosophy. Unlike standard cookies made with store-bought flour, these utilize fresh-milled soft white wheat berries. Soft white wheat is the “pastry grain” of the wheat world—it’s low in protein and high in tenderness, making it the perfect partner for a rich, buttery cookie.

By using a sugar-free base and milling our flour just minutes before baking, we preserve the nutrients and the natural, nutty sweetness of the grain.

What You’ll Need

To get that perfect texture and flavor, make sure your materials and ingredients are ready to go:

Materials

• A Grain Mill: Essential for that fresh-milled soft white wheat flour.
• A Kitchen Scale: Measuring in grams ensures consistency every time.
• Large Mixing Bowl & Whisk: No mixer required, but I like to use my Kitchen Aid with the dough attachment.
• Cookie Scoop: To get those uniform, bakery-style rounds.

Ingredients

• 160g (Approx. 1 ¼ cups) Fresh-Milled Soft White Wheat Flour
• 113g (1 stick / ½ cup) Unsalted Butter, softened
• 100g (Approx. ½ cup) Monk Fruit Sweetener or Coconut Sugar
• 85g to 115g (Approx. ½ to ¾ cup) Sugar-Free Chocolate Chips (Bake Believe or Lily’s)
• 1 Large Egg (room temperature)
• 5g (1 tsp) Vanilla Extract
• 3g (¾ tsp) Baking Soda
• 2g (½ tsp) Sea Salt

Instructions

1. Mill and Prep

Start by milling your soft white wheat berries to yield 160g (1 ¼ cups) of fresh flour. While your mill is running, preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Cream the Base

In a large bowl, whisk together the 113g softened butter and 100g monk fruit sweetener (or coconut sugar) until the mixture is smooth. Add the egg and 1 tsp vanilla extract, whisking until the base is light and creamy.

3. Incorporate Dry Ingredients

Gently fold in the fresh-milled flour, ¾ tsp baking soda, and ½ tsp sea salt. Stir just until no dry streaks of flour remain, then fold in your Lily’s or Bake Believe chocolate chips.

Aly’s Tip: Let the dough rest for about 15 minutes. Fresh-milled flour is “living” and thirsty; this rest allows the bran to fully hydrate, which prevents the cookies from spreading too thin.

4. Scoop and Bake

Using a cookie scoop, portion the dough into rounded tablespoons on your prepared baking sheet. Bake for 10–12 minutes, or until the edges are just set and very lightly golden.

5. The Finishing Touch

Remove from the oven and immediately sprinkle with a tiny pinch of flaky sea salt for that signature “aggressive hospitality” flair. Let them cool on the pan for 5 minutes before transferring to a wire rack.