Our philosophy on life is that delicious homemade chocolate chip cookies are always a good idea. For our Second Spring family they are the pinnacle of comfort food, and let me tell you, these Sprouted Rye Chocolate Chip Cookies flew off the cooling rack as fast as we could make them. They’re rich, gooey, not too sweet and feature 100% sprouted whole grain rye flour. Sprouting improves taste and texture and aids in digestibility. It also reduces bitterness, mellowing rye’s distinct flavour.
Parents out there, we give you full permission to not mention to your kiddos that these are full of sprouted whole grain goodness. They’re also simple to make, what’s not to love? For a yummy summer treat, these would make amazing homemade ice cream sandwiches!
You can swap the brown sugar for coconut or panela (rapadura) sugar, although there might be a small change in taste and texture. If you’d like to get fancy, try a sprinkle of sea salt on top, or replace a portion of the chocolate chips with your favourite chopped nut. We haven’t tried making this recipe vegan, if you try it, give us a shout to let us know how it goes.