Soft Peanut Butter Cookies Made with Healthy Sprouted Wheat Flour

Soft, thick, and incredibly peanut buttery, these cookies are made with healthy sprouted wheat flour and have the perfect texture! If left on the counter too long, they will get eaten, I promise.

I love sprouted wheat flour! It is easy to make and loaded with so vitamins and minerals. A few of these wonderful vitamins and minerals are folate, iron, vitamin C, zinc, and magnesium. They are all easy for your body to absorb, because of the sprouting process.

Why am I talking about the health benefits of sprouted wheat flour here and on a cookie post? Well, a little short story. Back in my white flour days, eating a cookie was heavenly, in the moment. About twenty minutes later I would get drowsy and start feeling brain fog coming on.

Crazy part, I thought it was perfecting normal. Everyone should feel like they need to take a nap after they eat, right?

Fast forward to today. When I bite into a sprouted wheat flour cookie, it is heavenly. Twenty minutes later I feel completely normal. No brain fog, no drowsy, no “I have to go lay down for a quick nap”, I just feel good.

This wonderfully nutritious flour has been part of our everyday lives for many years now. In fact, it has changed our lives. A strong statement, but oh so true! You can learn more about sprouted wheat flour here.

Of course, these lovely cookies can be adapted to regular whole wheat flour or white flour as well.

What are some tips for baking with sprouted wheat flour?

Here are a few quick tips that will help your cookies turn out perfect.

1. 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.
2. 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).
3. 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!
4. 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.

Ingredients:

Sprouted Wheat Flour: The backbone of the recipe. Also, has a sweet and nutty flavor.

Baking Soda: Helps the cookies rise.

Salt: Brings out the flavors and sweetness.

Sugar: The brown sugar adds moisture and chewiness. White sugar aerates the dough (when creamed with butter) giving cookies a thicker and puffier texture.

Peanut Butter: Adds a beautiful consistency and that yummy peanut butter flavor.

Butter: Gives the cookies tenderness and structure.

Egg: Acts as a binder.

Vanilla: Adds a warm yummy flavor.

Tools You May Need:

Hand mixer or stand mixer

Medium bowl

Whisk

Baking sheet (cookie sheet size)

Mixing cups and spoons

1 1/2-inch cookie scoop (or two spoons to make cookie balls for baking)

How To Make Sprouted Wheat Peanut Butter Cookies-

Quick Version

1. Beat butter on high for 1 minute.
2. Cream in brown sugar and white sugar.
3. Beat in egg.
4. Add vanilla and peanut butter- cream.
5. Add sprouted wheat flour, baking soda, salt to bowl and whisk.
6. Slowly dump into creamed mixture and stir gently until no dry streaks remain.
7. Put in refrigerator for one hour to firm up cookie batter.
8. Scoop with 1 1/2-inch scooper onto cookie sheet.
9. Bake for 8 minutes.
10. Let cool on cookie sheet for five minutes. Then remove to wire rack.

How To Make Peanut Butter Cookies with Sprouted Wheat Flour

First, in a medium size bowl, whisk together the sprouted wheat flour, baking soda, and salt and set aside.

In a stand mixer with a fitted paddle attachment, beat the softened butter until creamy, about a minute. Be sure the butter is room temperature, or the cookies may spread too thin.

Add the brown and white sugars, and beat on high until creamed together and smooth, about 2-3 minutes.

Next, add in the egg and beat until combined.

Scrap down the sides of the bowl and add peanut butter and vanilla. Turn to medium speed and beat until all combined.

Slowly, add in the dry ingredients and mix until just combined. Dough will be soft and seem a little wet. Put the entire bowl in the refrigerator for 30 minutes to an hour (it can stay in the fridge for up to a day).

Preheat oven to 350 degrees. Grease cookie sheets.

Scoop cookies onto sheet using 1 1/2-inch scoops. Place twelve cookies on sheet, 3 on the short side and 4 on the long side.

*If desired: Before placing on cookie sheet, roll each ball into a small bowl of sugar to give it some extra sweetness!

Bake for 8 minutes, or until the edges appear lightly browned. The center may still look undercooked, but they are done! Do not overbake or they will be dry.

Pull out of the oven and let cool on baking sheet for five minutes. Remove them and place on cooling 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.

Alrighty! It’s time to bake these babies and give them a try!