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These wonderfully 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.
