Healthy Sprouted Rye Chocolate Chip Cookies Recipe

Healthy Sprouted Rye Chocolate Chip Cookies Recipe
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These healthy sprouted rye chocolate chip cookies are soft and chewy with perfectly crispy edges that make the classic chocolate chip cookie blush. This healthy sprouted rye chocolate chip cookies recipe is easy and quick to prepare and makes the perfect snack especially if you have sensitive to wheat and other starchy flours.

I recently started experimenting with sprouted flours such as sprouted rye, sprouted wheat and sprouted spelt mainly because of their health benefits. Sprouted flours are easier for our body to digest and provide vital nutrients than regular flours, making them perfect for a happy gut.

What Is Sprouted Rye Flour?

Sprouted rye flour is made by germinating the rye berry. The rye berries are cleaned then soaked for serval hours until the shell softens. The rye grain is then spread onto a tray and allowed to germinate for serval hours, bringing the grain back to life as living food. Once the rye berries have germinated, they are dried using a dehydrator.

Once the sprouted rye grain is dried, it is then milled and processed into flour. Sprouted rye flour is healthier than regular rye flour and wheat flour. Some of the advantages of sprouted rye flour are higher protein, lower carbohydrates and higher fibre making it easier for our body to digest it as a fruit rather than a starch.

Ready to make some delicious Healthy Sprouted Rye Chocolate Chip Cookies? Let’s do it!

  • 3 cups Sprouted Rye Flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup of unsalted butter (melted)
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups unsweetened chocolate chips or chocolate chunks

How To Make Sprouted Rye Cookies?

  1. Preheat the oven to 175°C (350°F) and line a baking or cookie tray with parchment paper.
  2. Combine the sprouted rye flour, salt and baking soda into a bowl and whisk together.
  3. Add the the melted butter, brown sugar and graulated sugar into a mixing bowl and mix on medium speed using a handmixer or planteary mixer with paddle attachment for about 3 minutes or until the mixture is smooth.
  4. If you want to mix by hand, use a whisk.
  5. Pour in the vanilla extract and 1 egg and mix on medium speed for seconds. Add the second egg and mix until smooth.
  6. Add sprouted rye flour mixture and mix until the cookie dough begins to develop. Then add the chocolate chips or chocolate chunks and mix on slow for about 15 seconds. You can also fold in the chocolate chips using a spatula.
  7. Place cookie dough into refrigeartor for at least one hour or freezer for 20 minutes to firm up the dough.
  8. Using a small ice cream scoop or spoon, drop dolips of cookie dough onto the lined baking sheet separting them about 2 inched apart. Repeat until you have depostited 12 cookies. Refrigerator the remaining cookie dough.
  9. Slightly press down on the cookie pieces to flatten them a little bit.
  10. Bake in preheated oven for 9-10 minutes or until the cookies are golden along the edges.
  11. Transfer the sprouted rye cookies onto a wire rack and repeat with the rest of the cookie batter.
  12. Repeat the process with the rest of the cookie dough.
  13. Enjoy!
sprouted rye chocolate chip cookies

Sprouted Rye Chocolate Chip Cookies

These healthy sprouted rye chocolate chip cookies are soft and chewy with perfectly crispy edges that make the classic chocolate chip cookie blush.
5 from 5 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert, Healthy, Snack
Cuisine Canadian
Servings 24 cookies
Calories 90 kcal

Ingredients
  

  • 3 cups Sprouted Rye Flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup of unsalted butter melted
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups unsweetened chocolate chips or chocolate chunks

Instructions
 

  • Preheat the oven to 175°C (350°F) and line a baking or cookie tray with parchment paper.
  • Combine the sprouted rye flour, salt and baking soda into a bowl and whisk together.
  • Add the the melted butter, brown sugar and graulated sugar into a mixing bowl and mix on medium speed using a handmixer or planteary mixer with paddle attachment for about 3 minutes or until the mixture is smooth.
  • If you want to mix by hand, use a whisk.
  • Pour in the vanilla extract and 1 egg and mix on medium speed for seconds. Add the second egg and mix until smooth.
  • Add sprouted rye flour mixture and mix until the cookie dough begins to develop. Then add the chocolate chips or chocolate chunks and mix on slow for about 15 seconds. You can also fold in the chocolate chips using a spatula.
  • Place cookie dough into refrigeartor for at least one hour or freezer for 20 minutes to firm up the dough.
  • Using a small ice cream scoop or spoon, drop dolips of cookie dough onto the lined baking sheet separting them about 2 inched apart. Repeat until you have depostited 12 cookies. Refrigerator the remaining cookie dough.
  • Slightly press down on the cookie pieces to flatten them a little bit.
  • Bake in preheated oven for 9-10 minutes or until the cookies are golden along the edges.
  • Transfer the sprouted rye cookies onto a wire rack and repeat with the rest of the cookie batter.
  • Repeat the process with the rest of the cookie dough.
  • Enjoy!
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