You’re going to love making these simple, soft, fudgy brownie cookies with sprouted wheat flour. They have the perfect texture; lightly crispy on the outer edges, gooey in the middle, with lots of chewy chocolatey goodness everywhere! Best part- they are one-bowl plus a big spoon and some elbow grease.
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!
Are Sprouted Wheat Flour Cookies Healthy?
Cookies made with sprouted wheat flour are much healthier for you than cookies made with regular flour. Sprouted wheat flour is full of wonderful vitamins that are much easier for your body to absorb and digest.
The sprouting process allows your body to digest the flour as if it were a vegetable. Sprouting the flour greatly reduces the amount of gluten and significantly increases the nutrient content. Some of the wonderful nutrients that are now available for easy absorption in sprouted wheat flour, are iron, vitamin c, folate, zinc, magnesium, vitamin B, and protein.
Is Sprouted Wheat Flour Gluten Free?
Many with gluten sensitivities do really well on sprouted wheat flour. During the sprouting process, enzymes essentially “pre-digest” the gluten. You can learn more about the health benefits by clicking here. We have loved using sprouted wheat flour in place of gluten free flour for many years! Several of our children have gluten sensitivity, but no negative reactions to this wonderful flour! In fact, we have seen a lot of great changes in our health because of it.
Can I Make Sprouted Wheat (Grain) at Home?
Sprouted wheat flour is easy to make from home! Click here to find out more!
How Do You Bake with Sprouted Wheat Flour?
Sprouted wheat flour bakes similar to whole wheat flour. It tends to be a tad heavier and has a slightly different texture, especially if you are used to white flour. Don’t be fooled though, if you haven’t baked with whole grains yet, it really is pretty simple. Here are a few basic tips.
- Go scant when measuring flour. In other words, if you’re adapting a recipe and using sprouted wheat flour, one cup is usually a hair less than a cup. This is usually 1 1/2 tablespoons less for every 1 cup of flour. Why? Because after the process of sprouting the flour, drying it, and grinding it, wheat flour tends to be a little drier. It likes to soak up the liquid, so less is usually better. (That being said, you can also go scant on the liquid used in breads, rolls, etc. and get the same result. Trial and error.)
- Add a little bit more baking soda or baking powder when baking. If a recipe calls for 1 teaspoon of baking soda, do 1 teaspoon, plus an 1/8th of a teaspoon. This is especially true for recipes that are heavier such as biscuits or cookies. (Don’t worry, we already made the adjustments for this recipe!)
- Sprouted wheat flour tends to brown a little easier as well, so be ready to put a piece of tin foil on top of your pie crusts. But for the most part, it bakes very similar as regular flour.
All of the recipes on this website, are already adapted to using sprouted wheat flour. These are great tips to help you adapt some of your favorite recipes to healthy whole grain goodness!
How Do I Make Fudgy Brownie Cookies with Sprouted Wheat Flour?
These fudgy brownie cookies are easy to make, and the sprouted wheat flour texture is just about perfect in them. A little word of caution though- after mixing the cookies up, they need to sit in the fridge for about an hour to cool back down before baking. So, if you are planning to make cookies when your kids get home from school, make this batter after lunch. It will last up to 4 days in the fridge.
First, grab a large microwave safe bowl. Melt the butter and chocolate chips at 30-45 second intervals and stirring really well in-between. The goal is a smooth texture. Then, let the mixture cool down for a bit, to room temperature.
Add in the brown sugar, eggs, and vanilla. Mix well. Then add in the flour, cocoa, salt and baking soda. Very gently, stir until combined without over mixing. Stir in chocolate chips.
Now, put the bowl in the fridge for 1 hour until the dough is firm but still scoopable.
This recipe makes 24 cookies, so two cookie sheets will be perfect. Preheat oven to 350 and spray the cookie sheets with cooking spray.
Scoop the cookies onto a cookie sheet using a 1 1/2 inch dough scooper making perfect little balls. If you don’t have a dough scooper that size, it measures out to be about a heaping tablespoon size.
Bake for 8-9 minutes or until the edges look set but the middle still looks soft and gooey. Do not overbake or they will be hard after they cool down.
When they come out, let them cool for a few minutes on the baking sheet before putting them on the cooling rack.
These cookies store great in the freezer! They are perfect on a cold winter day to pull out, heat up and enjoy (preferably by a fireplace with hot chocolate, can’t get too much chocolate, right?). They will last for several days (make sure to cover them).
Now it’s time for you to grab your baking mitts and go to work! My favorite part about this recipe? It’s all in one bowl! Thank you, Mel, for the recipe! Yay for simplicity in a bowl.
- 1/2 cup salted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup sprouted wheat flour *scant (see note) remove 1 1/2 tablespoons from cup
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
1. In a large microwave safe bowl, melt butter and one cup chocolate chips at 30-45 second intervals. Mix until smooth and then let cool to room temperature.
2. Add brown sugar, eggs, and vanilla, and stir to combined.
3. Add sprouted wheat flour, cocoa, salt, and baking soda. Do not over mix but stir gently to combined. Stir in the chocolate chips.
4. Chill dough for 1 hour in fridge.
5. When ready to bake, preheat oven to 350 degrees.
6. Scoop with 1 1/2 inch scooper onto a greased cookie sheet (can use a heaping tablespoon size and roll into balls). 12 cookies per sheet.
7. Bake for 8-9 minutes, or until the centers are still gooey and the edges are starting to crisp slightly. Do not overbake!
8. Let cool on cookie sheet for a few minutes and then transfer to wire rack.
*Scant – This recipe calls for 1 cup of flour “scant”. When baking with sprouted wheat flour, I usually use less than the recipe calls for. For every cup of flour, remove 1 1/2 tablespoons of flour. Why? Because sprouted wheat flour absorbs more moisture than regular flour.