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Sprouted Rye Double Chocolate Crinkle Cookies

Wonderfully festive and decadent, made with 100% sprouted rye flour and sprinkled in "snow".
35 minutes
12 – 14 Cookies
Pairs perfectly with a hot drink and falling snow.

These wonderfully festive and decadent Sprouted Rye Double Chocolate Crinkle Cookies will be added to every cookie platter we share this year! They are soft, chewy and chocolatey on the inside, as if a cookie and a brownie had a baby. Instead of rolling them in powdered sugar like a classic crinkle cookie, we opted for shredded coconut that’s been whizzed in the blender for a minute or two. The result is less sweet with a hint of coconut, plus the coarser texture makes it look like these cookies have been left out in the snow! They were a huge hit with the Second Spring Team, and we all found ourselves grabbing for them every time we had a hot drink in our hands.

Sprouted Rye Flour is one of our go-tos for making cookies, there’s something magical about it that makes perfect cookies every time. It results in a light but chewy texture, and has a mild, sweet taste. Sprouting improves its taste and texture, and aids in digestibility. It also reduces bitterness, mellowing rye’s distinct flavour.

ingredient tips & substitutions

  • Dark chocolate chips – you can also use semi sweet or milk chocolate, but it will make the cookies slightly sweeter. 
  • Coconut oil –  You can substitute another neutral tasting oil.
  • Brown Sugar – you can use another granulated sugar, but it may change the taste and texture slightly.
  • Eggs – We haven’t tried this recipe with flax or chia eggs, but it should work well.
  • Shredded Coconut –  If you’re not a coconut fan, you can roll the cookies in the classic powdered sugar. 

recipe notes

  • Be careful not to walk away and leave your coconut blending, it can turn into coconut butter pretty quickly!
  • Every blender is a bit different. If you’re having trouble with the coconut chopping up unevenly, you can sift the coconut through a mesh strainer, then put the larger pieces back in the blender and try again. 
  • Allowing the dough to rest for a few minutes after mixing will help the sprouted rye flour absorb the moisture and firm up the batter a little, making it easier to roll.
  • This recipe will make 12 – 14 cookies, depending on how “heaping” your tablespoons are when shaping the balls. 
  • They keep well in an airtight container at room temperature, and are freshest within the first few days

Sprouted Rye Double Chocolate Crinkle Cookies

Wonderfully festive and decadent, made with 100% sprouted rye flour and sprinkled in "snow".
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 12 Cookies

What You'll Need:

  • cups Second Spring Sprouted Rye Flour
  • ¼ cup cocoa powder
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup dark chocolate chips, melted
  • 2 tbsp coconut oil, melted
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup shredded coconut

How To Make It:

  • Preheat the oven to 350°F. Prepare a baking tray with parchment paper.
  • In a large bowl, combine sprouted rye flour, cocoa powder, baking soda and salt.
  • Heat the coconut oil and chocolate chips until just melted, stirring frequently.
  • Whisk together eggs, vanilla, sugar and the chocolate mixture. Add the wet ingredients to the dry and combine. Allow to rest 5 minutes at room temperature.
  • In the meantime, add the shredded coconut to a blender or food processor and blend into a fine powder. It should be similar to the texture of granulated sugar*. Watch closely because it can start clumping together and turning into coconut butter. Pour the coconut onto a small plate.
  • Take heaping tablespoons of dough and roll it into a ball between your hands, then roll the ball through the coconut to coat completely.
  • Place the balls about 1 inch apart on the prepared baking tray. Bake 13-15 minutes, until the dough inside the crinkles looks set.

Notes

*If you're having trouble with your blender chopping the coconut very unevenly, sift the coconut through a mesh strainer. Return the larger pieces to the blender and process again. 

Have you made this recipe? Tag @secondspringfoods on Instagram!

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