Ok, wow! If you are looking for the perfect chocolate chip cookie recipe, made with sprouted wheat flour (or 100% whole wheat flour), then look no further! This chocolate chip cookie recipe produces a chewy, soft, morsal full of chocolatey goodness (did I mention chocolate?) that will not last for more than a day in your house! Believe me, you’ve got to try this one!
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!
Does Sprouted Wheat Flour Make Baking Healthier?
Yes! Sprouted wheat flour is a much healthier version than white flour and even tops regular 100% whole wheat flour! It is the best form of flour for our bodies. In other words, our bodies struggle to digest regular flour and whole wheat flour. Why? Because our bodies are not meant to break down these grain seeds for consumption without first soaking, sprouting, or fermenting them.
If this is new information for you, then it can be a little confusing. No worries! There is plenty of info out there and constantly new research emerging in this field, because it is changing lives, like mine. But for a quick overview, click here.
PS- As a side note- if you have gluten sensitivities, then sprouted wheat flour might be for you!
Ok, now on with the cookie goodness. I don’t have to try and preach to you how amazing these cookies are. You’ve probably tried half a dozen recipes in your life and aren’t in search of another one, but believe me, when you find a perfect cookie recipe for sprouted wheat flour, you hang on tight!
Here are a few tips for helping this recipe to succeed!
- The butter has to be at room temperature! This means you can push your thumb onto the butter, and it will slightly indent it, not smoosh it down. I like to open up my butter packages, set them on the counter for a few hours before baking.
- The eggs need to be at room temperature as well. If you forget, simple submerge each egg in a bowl of warm water for a few minutes to get them warmed up (if they were coming directly out of the refrigerator).
- Measuring your flour correctly makes a difference. A general rule when working with sprouted wheat flour is to always measure in “scant”. Sprouted wheat flour tends to absorb more liquid, so I almost always go a little less on flour (this is what scant means). This chocolate chip recipe calls for 3 cups, but each cup is a “scant” cup, or little less than a cup.
- Don’t overmix with sprouted wheat flour! Overmixing causes tough and denser dough. For this recipe, I like to mix by hand when combining the flour, just to be sure it is not overmixed.
- The cooking time is 8-11 minutes. It really depends on your oven. Keep a close eye, but you will want to pull them out as soon as the edges start to brown up. The centers will still look gooey.
- Letting the cookies sit on the cookie sheets after they come out, will help the cookies to keep their shape and not crumble as easily. I usually let them sit for five minutes before moving them to the cooling rack.
How Do You Make Sprouted Wheat Flour Chocolate Chip Cookies?
First you will want to preheat your oven to 350 degrees and spray a cookie sheet with cooking spray.
Next you will pull out a medium sized bowl and hand mixer (or kitchen aid). Cream together the softened butter, white sugar, and brown sugar for one minute.
Then add in each egg, one by one, and using your mixer. Cream in the vanilla.
Next, add the flour, baking powder, baking soda, salt, and chocolate chips. Using a large spoon stir the cookie mixture together until it is all incorporated and being careful not to over mix.
Using a 1 or 1 1/2-inch cookie scoop, or two spoons, scoop the cookie dough into balls onto the cookie sheet.
Bake for 8-11 minutes, being careful to take them out as soon as the edges begin to brown up. My first batch usually cooks around 10 minutes. The next batch 8-9 minutes.
After removing from the oven, let them sit on the cookie sheet for at least five minutes to cool down. Then move the cookies over to a wire cooling rack.
Grab glass of milk and enjoy! If there are any leftover, store them in an airtight container for up to 3 days.
The BEST Chocolate Chip Cookie Recipe- Sprouted Wheat Flour
- 2 stick butter *room temperature
- 3/4 cup white sugar
- 1 1/4 cup brown sugar
- 3 eggs *room temperature
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/4 teaspoon salt
- 3 cups sprouted wheat flour *scant (see notes)
- 2 cups chocolate chips
- Preheat your oven to 350 degrees and spray a cookie sheet with cooking spray.
- In a medium sized bowl (using hand mixer or kitchen aid), cream together the softened butter, white sugar, and brown sugar for one minute.
- Then add in each egg, one by one, and using your mixer. Cream in the vanilla.
- Next, add the flour, baking powder, baking soda, salt, and chocolate chips. Using a large spoon stir the cookie mixture together until it is all incorporated, being careful not to over mix.
- Using a 1 or 1 1/2-inch cookie scoop, or two spoons, scoop the cookie dough into balls onto the cookie sheet.
- Bake for 8-11 minutes, being careful to take them out as soon as the edges begin to brown up. My first batch usually cooks around 10 minutes. The next batch 8-9 minutes.
- After removing from the oven, let cookies sit on the cookie sheet for at least five minutes to cool down. Then move the cookies over to a wire cooling rack.