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Sprouted Gluten-Free Cookies

Double chocolate chip? Don't mind if we do!
  • 30 minutes (+30 mins chilling)
  • 15 Cookies
  • Enjoy as they are or decorate!

These Sprouted Gluten-Free Cookies are so irresistibly soft and chewy, no one will believe they’re gluten-free! Rich, decadent and loaded with double chocolate, who could resist? Made with sprouted oat flour, they have a melt-in-your-mouth texture that’s perfectly balanced between gooey and tender. Whether you’re gluten-free or just love an amazing chocolate cookie, these will quickly become your new favorite treat!

ingredient tips & substitutes

  • Butter: These can also be made with plant based butter.
  • Egg: we haven’t tried this recipe with an egg substitute, please let us know if you give it a try!
  • Chocolate Chips: Feel free to experiment with milk, white or flavoured chocolate chips!

recipe notes

  • Be sure that the butter is room temperature for it to cream properly
  • To measure oat flour correctly – fluff it up with a spoon, then spoon it into the measuring cup, sweeping off any excess. Do not pack it down. 
  • Don’t skip the chilling step! Oat flour takes a bit longer to soak up liquid so this improves the cookie texture
  • These cookies keep at room temperature for up to a week
  • The dough and baked cookies can both be frozen
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Gluten-Free Sprouted Cookies

Double chocolate chip? Don't mind if we do!
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Servings: 15

What You'll Need:

  • 2 cups (240g) Second Spring Sprouted Oat Flour
  • ¼ cup cocoa powder
  • ¾ tsp salt
  • ¾ tsp baking soda
  • ¾ cup butter, room temperature (plant based butter works too)
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • ¾ cup chocolate chips

How To Make It:

  • In a bowl, combine sprouted oat flour, cocoa, baking soda and salt.
  • With a hand or stand mixer, cream together the butter and sugars until smooth and creamy, about 3-5 minutes.
  • Add egg and vanilla and combine.
  • Add the dry mixture to the wet and stir until the flour is almost all incorporated, scraping the sides of the bowl as needed. Add chocolate chips and stir, making sure to mix in any remaining flour.
  • Cover the bowl and refrigerate for 30 minutes. This step is especially important for the texture of gluten-free cookies because oat flour absorbs liquid slowly.
  • In the meantime, preheat oven to 350℉.
  • Use a 2" cookie scoop, measure 3 tbsp or divide dough into 15 balls. Place dough at least 2" apart on a parchment lined cookie sheet, baking in 2 batches if needed.
  • Bake 10-14 minutes, until the center of the cookie no longer looks wet. They will be very soft and gooey out of the oven but will firm up as they cool.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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