This chocolate cottage cheese cookie made with sprouted wheat flour is thick and chewy, with a gooey center, and yummy melt in your mouth texture, rolled in powdered sugar (you can’t even tell it has cottage cheese in it).
These cookies come from a very special cookbook given to me by my Grandma Benny when I was a new bride. She had worked tirelessly for months on end with her daughters, putting together a lovely cookbook for a fundraiser. So many great recipes from mostly women who have passed on but were wonderful mothers and wives and took great pride in homemaking.
I love finding new treasures in there! This recipe is one of my grandma’s. We (my siblings and I) grew up only two miles down the country road from her and Grandpa. Oh, those were the days. How childhood fades too quickly. She always had cookies and milk or a chocolate cake and ice cream, ready to be devoured!
What is Sprouted Wheat Flour?
Sprouted wheat flour are wheat berries that have been soaked in water for a certain amount of time, and as a result, the berries have begun to sprout. This process changes the composition of the actual wheat berry. To learn more, click here. Sprouted wheat flour is easier for the body to digest, and is full of vitamins and minerals that are readily available after being sprouted.
For me this means– no more brain fog after eating, no more rashes, no more inflammation, among many other things! I am allergic to wheat but have zero allergic reactions to sprouted wheat (hooray!). If you have allergies or wheat/gluten intolerances or just want a healthier way to eat, I highly recommend sprouted wheat flour. You can actually make it from home!
Tips For Baking with Sprouted Wheat Flour
Here are a few quick tips that will help your cookies turn out perfect.
- Sprouted wheat flour soaks up more liquid. Because the kernels (before milled) were soaked in water and began to sprout, they tend to absorb more liquid than regular milled flour. For this reason, less flour is required, or adding more liquid.
- Knead less. The reason we knead dough is to help develop the gluten and give the product structure. During the sprouting process, the gluten is broken down and changed. Cut the kneading time down or working time (stirring, rolling, mixing, you name it).
- Add a little more baking powder, baking soda, or yeast. Sprouted wheat needs just a pinch more to help it rise to its full potential!
- Sprouted wheat flour requires less baking time. If they cook too long, the result is almost always a dry product at the end. Cook just until the edges start to turn lightly brown. The center will still be gooey.
Can I Make Sprouted Wheat Flour?
Yes, you can make sprouted wheat flour from home! We have been making it for many years and have loved the health benefits! If you’d like to learn our step-by-step easy instructions, click here.
Shortening: Makes the cookies soft and tender, also helps them to rise higher and hold shape.
Sugar: White sugar aerates the dough (when creamed with shortening) giving cookies a thicker and puffier texture
Eggs: Acts as a binder.
Cottage Cheese: Keeps the cookies moist and chewy while giving them a little texture and flavor.
Vanilla: Adds a warm flavor.
Cocoa: Chocolate flavoring.
Baking Soda: Helps the cookie the rise.
Salt: Brings out the flavors and sweetness.
Sprouted Wheat Flour: The backbone of the cookies.
Tools You May Need:
Stand mixer with fitted paddle
Mixing cups and spoons
Baking sheet (cookie sheet size)
1 1/2-inch cookie scoop (or two spoons to make cookie balls for baking)
How to make Sprouted Wheat Chocolate Cottage Cheese Cookies Quick Version
- Cream sugar, brown sugar, and shortening.
- Add eggs, cottage cheese, and vanilla. Mix.
- Add remaining ingredients and mix well.
- Chill dough for 30-minutes to 1 hour.
- Remove from fridge and scoop dough.
- Drop into bowl of powdered sugar and roll until covered.
- Place on cookie sheet 2-3 inches apart (12 cookies per sheet).
- Bake 8-9 minutes at 350 degrees.
- Let cool for 5 minutes on baking sheet after baked.
- Remove from baking sheet and transfer cookies to wire cooling rack.
How To Make Chocolate Cottage Cheese Cookies with Sprouted Wheat Flour
First, in a stand mixer with a fitted paddle attachment, beat shortening (can substitute with butter) and sugars. Beat for two minutes or until creamed together well.
Next add the eggs and beat in. Add the cottage cheese and vanilla and mix well.
Add the cocoa, baking soda, salt, and sprouted wheat flour and mix well, but be careful not to overmix. Use a spatula and scrape down sides of bowl making sure all of the ingredients get mixed in. You’re looking for a well incorporated dough that hasn’t been mixed very long.
Chill in the refrigerator for 30 minutes to 1 hour or up to 24 hours.
After it has been chilled, using a 1 1/2-inch cookie scoop, scoop up dough and drop into a small bowl with about 1 cup of powdered sugar.
Roll the cookie ball around making sure it is completely covered in powdered sugar and shape into a circle.
Put on baking sheet 2-3 inches apart (12 cookies will fit nicely). These cookies are a bit messier (with the powdered sugar ha!) to work with, but the results are perfection in the end.
Bake for 8-9 minutes being sure not to overbake them! The centers will appear gooey and will probably look like they are not cooked all the way through, but they are. Pull them out and let them cool for 5 minutes on the baking sheet.
Remove and transfer to a wire rack.
HOW DO I STORE COOKIES?
Store in airtight container for up to 4 days. They also freeze well in a zip lock bag. Try to get as much air out of the bag as possible. They will store well after cooked for up to two months.
It’s time to give these yummy chocolate cottage cheese cookies a try! You will love the chewy texture and chocolate fill they give you.
- 3/4 cup shortening (*can use butter)
- 1 3/4 cup sugar
- 1 teaspoon brown sugar
- 2 eggs
- 1 cup cottage cheese
- 2 teaspoons vanilla
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups sprouted wheat flour (minus 2 tablespoons)
- 1 cup powdered sugar
- In a stand mixer with a paddle attachment, beat together the shortening and sugars for two minutes or until creamed together well.
- Add in the eggs and beat.
- Cream in the cottage cheese and vanilla. Use a spatula to keep the sides of the bowl scraped down.
- Add the cocoa, baking soda, salt, and flour and mix until all incorporated. Try not to overmix.
- Chill in refrigerator for 1 hour. I usually put the whole mixing bowl in if I have room.
- Turn oven to 350 degrees and grease cookie sheet.
- Place 1 cup of powdered sugar in small bowl.
- Using 1 1/2-inch cookie scoop or two spoons, scoop up dough and drop into powdered sugar bowl. Roll dough around until completely cover in sugar, then shape into ball with hands and place on cookie sheet 2-3 inches apart (12 per sheet).
- Bake for 8-9 minutes or until edges looked done but centers are still gooey. If overbaked, they will be dry.
- Let cool on baking sheet for 5 minutes, then remove each cookie and transfer to wire cooling rack.
*Can substitute shortening with butter at room temperature. Or a mix of butter and shortening works good too.