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Sprouted Rye Chocolate Chip Cookies

Gooey and decadent, made with 100% sprouted whole grain rye flour.

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. 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. The recipe is also simple to make, so what’s not to love? For a yummy summer treat, these would make amazing homemade ice cream sandwiches!

recipe notes

  • Allowing the dough to rest for 5 – 10 minutes lets it absorb the moisture properly. It helps the texture of the dough and the final cookie, so we don’t recommend skipping this step!
  • If your tray isn’t large enough, we suggest baking the cookies in two batches rather than swapping the trays halfway
  • The cookies will puff up as they bake and settle as they cool 
  • Make sure they cool completely before transferring to an airtight container for storage. They are best if consumed within a few days 

ingredient tips & substitutions

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.
Have you made these Sprouted Rye Chocolate Chip Cookies? We would love to hear about it! Feel free to leave us a comment below or tag us on social media @secondspringfoods.

Sprouted Rye Chocolate Chip Cookies

Gooey and decadent, made with 100% sprouted whole grain rye flour.
Prep Time: 15 minutes
Cook Time: 8 minutes
Servings: 12 Cookies

What You'll Need:

  • 1 ½ cups Second Spring Sprouted Rye Flour
  • ½ cup brown sugar, packed
  • ½ cup butter, melted
  • 1 egg
  • 1 tsp vanilla
  • ½ tsp salt
  • ½ tsp baking soda
  • ¾ cup chocolate chips

How To Make It:

  • Preheat oven to 350°F. Line a baking tray with parchment paper.
  • In a large bowl, whisk together sugar and melted butter until there are no lumps. Add egg and vanilla and beat until smooth and creamy.
  • Add sprouted rye flour, salt and baking soda and mix until dough forms. Fold in chocolate chips. Allow the dough to rest for 5-10 minutes at room temperature.
  • Drop 12 heaping tablespoons (or use a cookie scoop) onto the prepared tray. Bake for 8-9 minutes, until the edges are lightly golden. Transfer to a wire rack to cool.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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