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Sprouted Wheat Butter Pecan Cookies

Soft, rich and nutty, made with 100% sprouted whole wheat flour.

Sprouted Wheat Butter Pecan are not your average cookies! They are rich, buttery and wonderfully nutty – our take on the classic butter pecan flavour. The browned butter and toasted pecans compliment the sweet, mild and slightly nutty taste of the sprouted wheat flour. You can add regular melted butter and raw pecans, but I promise those two quick, easy steps throw these cookies right over the top! Sprouting improves the taste and texture of wheat and aids in digestibility. It also reduces bitterness, resulting in a mild and sweet whole grain flour.

ingredient tips & substitutions

  • Brown Butter – Don’t be intimidated if you’ve never made it before, browning butter is actually quick, easy, and definitely worth the extra step! If you’re in a pinch for time, regular melted butter works too.
  • Demerara Sugar – this is just a type of brown sugar with even more molasses. You can find it at most popular grocery stores or bulk ingredient stores, or you can swap any kind of brown sugar. 
  • Pecans –  we went for a butter pecan flavour, but you can swap in any nut or have a mix. If nut free, they would also be delicious with raisins, dried cranberries, chocolate chips etc.  

recipe notes

  • Allowing the dough to rest for 5 – 10 minutes lets it absorb moisture properly. It helps the texture of the dough and the final cookie, so we don’t recommend skipping this step!
  • Make sure they cool completely before transferring to an airtight container for storage. They are best if consumed within a few days.

Sprouted Wheat Butter Pecan Cookies

Soft, rich and nutty, made with 100% sprouted whole wheat flour.
Prep Time: 20 minutes
Cook Time: 8 minutes
Servings: 15 Cookies

What You'll Need:

  • cups Second Spring Sprouted Wheat Flour
  • ½ cup demerara sugar (or dark brown sugar)
  • ½ cup butter, browned
  • 1 egg
  • tsp vanilla
  • ½ tsp salt
  • ½ tsp baking soda
  • ¾ cup chopped pecans, toasted

How To Make It:

  • Preheat the oven to 350°F. Line a baking tray with parchment paper.
  • To brown the butter, cube a generous ½ cup of butter (you lose a little while browning) and add it to a small pot. Heat on medium until golden brown and fragrant, stirring frequently. Immediately transfer the browned butter to a mixing bowl to cool (it will burn if left in the pot).
  • Next, spread the pecans in a single layer on the baking sheet and toast in the oven for about 5 minutes, until golden and fragrant (watch carefully!).
  • In the mixing bowl, whisk together brown butter and sugar until there are no lumps. Add egg and vanilla and beat until smooth.
  • Add sprouted wheat flour, salt and baking soda and mix until dough forms. Fold in pecans. Allow the dough to rest for 5-10 minutes at room temperature.
  • Drop heaping tablespoons (or use a cookie scoop) onto the baking tray and flatten slightly. Bake for 8-9 minutes, until the edges are lightly golden. Transfer to a wire rack to cool.
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