Snickerdoodle Cookies Made with Sprouted Wheat Flour

Chewy, soft, and rolled perfectly in cinnamon, these sprouted wheat flour snickerdoodle cookies are even better than all-purpose flour cookie version! These are two bowl cookies, easy to make, and no mixer needed! They have the perfect snickerdoodle cookie texture and soft delicious chewiness.

We have tried dozens of snickerdoodle recipes over the years and have finally come up with the perfect one! It can be tricky with sprouted wheat flour to get the same texture as a regular all-purpose cookie, but it is worth it.

What Is Sprouted Wheat Flour?

Sprouted wheat flour are wheat berries that have been soaked in water until they begin to sprout. They are dried in that state, and then ground into flour. The process of sprouting changes the composition of the wheat berries, allowing many of the nutrients inside to be readily absorbed into your body!

I am allergic to gluten, but my body loves sprouted wheat flour. I can eat it with no ill side effects as well as several of my children who are gluten free. Our family has completely replaced all-purpose and whole wheat flours with sprouted wheat flour, and we are loving the benefits! To learn more about sprouted wheat flour, click here.

Sprouted wheat flour can actually be made right in your own kitchen! It is much more cost effective and will insure you are washing it and letting it sprout for the perfect amount of time. We have been doing this for many years! If you would like to learn how to sprout your own wheat in an easy step by step instructions, click here.

Tips For Making Snickerdoodle Sprouted Wheat Flour Cookies

When baking with sprouted wheat flour, there are a few things to keep in mind.

1. When it comes to mixing sprouted wheat flour, less is better. Less kneading, less stirring, less touching the dough. Because it has been sprouted, the gluten is significantly less, so less mixing is better.
2. This recipe calls for 1 1/2 cups of flour. I like to go barley less than that. Maybe removing about a teaspoon from the one cup. Sprouted wheat flour tends to suck up the liquid so it’s hard to measure in exact cup amounts.
3. The cinnamon/ sugar mixture has a harder time sticking to the dough (more so than using all-purpose flour). If you love the cinnamon taste, roll a little bit more and really try to coat the cookie dough. Sometimes I like to sprinkle extra on top after I put it on the cookie sheet.
4. 8-9 minutes of baking is about the perfect amount of time. They will be puffy when you pull them out, but the puff will fall down and make a beautiful chewy cookie! If they are overbaked, they usually are dry and hard. I usually bake 9 minutes for the first cookie sheet and 8 minutes on the second sheet.

Tools You May Need:

• One large size mixing bowl that is microwave safe
• Medium size mixing bowl
• Large mixing spoon
• Wisk
• Measuring cups
• Half sheet baking pan (called a cookie sheet)
• 1 1/2-inch cookie scoop (or two spoon to make cookie balls)

Ingredients:

Sprouted Wheat Flour: Gives the cookie structure.

Baking Soda: Helps give the cookie a chewy and dense texture.

Baking Powder: Gives lift to the cookies (especially since we are creaming butter and sugar).

Cream of Tartar: Gives the cookies a slight tang/sour flavor which mixed with cinnamon and sugar have the perfect snickerdoodle flavor.

Salt: Helps enhance the flavors.

Butter: Adds to the chewiness and structure of cookie.

Sugar: Adding in those sweet flavors.

Brown Sugar: Helps keep cookies thicker and adds chewiness.

Egg: Acts as a binder.

Vanilla: Adds a warm flavor.

Cinnamon: It’s all about flavor with the cinnamon/sugar mix!

How To Make Snickerdoodle Cookies with Sprouted Wheat Flour

Quick Version

1. In a medium mixing bowl, combine flour, baking soda, baking powder, cream of tartar, and salt.
2. In a large glass microwave safe bowl, add butter and microwave for 20 seconds. Add 5-10 second increments until butter is half melted but still a few chunks that are warm.
3. Cool butter on countertop.
4. Add white sugar, and brown sugar and combine with a whisk, about 30 strokes.
5. Dump the dry ingredients into the wet ones and stir with a large mixing spoon until all ingredients are combined.
6. Let dough chill in the refrigerator for at least 30 minutes but up to a few hours.
7. Preheat oven to 350 degrees and grease a half sheet pan.
8. In a small mixing bowl, combine cinnamon and sugar topping.
9. Using a 1 1/2-inch cookie scoop, scoop up dough and drop into cinnamon mixture. Roll dough in mixture and into a perfect ball shape. Place on baking sheet about 2 inches apart.
10. Bake for 8-9 minutes.
11. Remove and let sit on baking sheet for 5 minutes. Transfer to wire cooling rack.

How To Make Sprouted Wheat Flour Snickerdoodle Cookies

First in a medium size mixing bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt and set aside.

Next, in a large glass microwave safe mixing bowl, cut up the butter into tablespoon size pieces and drop into bowl. Microwave for 20 seconds. The butter should be half melted but have a few warm chunks in it.

Heat in 5-10 second intervals until it is half melted.

After it has been half melted, the butter needs to cool down to room temperature. When it has cooled, add white and brown sugars together and whisk together, about 30 strokes. Add egg and vanilla and whisk together.

Next, add the dry ingredients to the wet ones and using a large mixing spoon, mix them together until they are all combined.

Cover the dough and put in refrigerator to chill for about 30 minutes or longer if needed.

Preheat oven to 350 degrees and grease a half sheet baking pan.

In a small bowl, combine the cinnamon and sugar topping together.

Scoop the dough out using a 1 1/2-inch cookie scoop and drop into cinnamon/sugar mixture. Roll dough into a ball and cover completely with mixture. Put on cookie sheet (half sheet) about 2 inches apart. The pan will hold 12 cookies.

Bake for 8-9 minutes. They will puff up in the oven, but when removed they will deflate. If you bake too long, the cookies will be hard and dry.

Remove and let sit on pan for 5 minutes. Transfer to wire cooling rack.

Store in airtight container for up to 3 days!

If you are looking for more amazing healthy grain cookies, these chocolate chip cookies are my favorite or these crinkle chocolate cookies are amazing too. Another favorite are these peanut butter cookies that are requested weekly by a certain child!

You can find other sprouted wheat flour recipes here.