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!
5 thoughts on “Sprouted Rye Chocolate Chip Cookies”
Great cookies. Made them w panela. So glad to have found sprouted rye, and this recipe. Thanks!
So glad you like the recipe, it’s one of our favourites around here 😊 Rye makes an excellent base for brownies as well!
Could I use unrefined coconut sugar in place of the brown sugar?
Hi Hannah, You can swap for coconut sugar, however, it will somewhat change the taste and texture. Brown sugar is a lot softer so the cookies will spread more, coconut sugar cookies will be thicker. Hope that helps!
I bake directly out of the fridge. Are you baking with the lid off for an extended period? It should only be about 5-10 mins. If your bottom crust is getting too thick/dark, place an empty baking sheet on an oven rack below the Dutch oven (not the Dutch oven sitting directly on a baking tray). It deflects some of the direct heat and results in a lot lighter bottom crust.