Okay, so technically quick bread was the winner of my sprouted wheat poll, but after considering it I thought I’d take cookies for a spin with this first batch. I really wanted something that would bake for a shorter amount of time to really showcase the flavor of the flour. The fresh flour has a sweet grassy fragrance that I was worried would bake out of it.

Plus, I now have an excuse to sprout more flour and give it a go with bread. :)

Giddy-Up Janes

These cookies can easily be made with white whole wheat or an all-purpose flour rather than the sprouted wheat. They are a sweet oatmeal cookie with a kiss of peanut butter. Plus chocolate, they are nomtastic!

1 1/4 cup sprouted wheat flour (or white whole wheat or all-purpose)
1/2 teas. baking soda
1/4 teas. cinnamon
1/4 teas. salt
1/2 cup margarine, room temperature
1 cup organic granulated sugar
1/4 cup natural peanut butter
1/2 teas. vanilla
1 cup quick cooking oats
1/2 cup chocolate chips

Preheat oven to 350. Line a baking sheet with parchment.

In a small bowl, combine the flour, baking soda, cinnamon and salt. In a large bowl cream together the margarine and sugar. Add the peanut butter and vanilla mix well. Add the flour mixture to the margarine mixture and mix until incorporated. Add the oatmeal in two batches, adding the chocolate chips with the second batch. The dough might be loose, but should be moist.

For dough into tablespoon sized balls and place on 2 inches apart on baking sheet. Bake for 10 minutes, until cookies puff up a bit and look golden. Let cool on cooling rack for 5 minutes before moving from baking sheet to finish cooling on rack.

Yields: 2 dozen cookies

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7 Responses to sprouted cookies = win!

  1. Hope says:

    That’s what I’m talkin’ about! :)

  2. Courtney says:

    Hey, no fair…I voted for quick bread, lol. These cookies look delish, though :-)


  3. Josiane says:

    Your cookies look fab! I don’t anticipate having access to fresh sprouted wheat flour any time soon, but I’ll have to make them anyways, as I’m sure they’re yummy even with regular old non-sprouted wheat flour.

    But hey, you didn’t tell: did the cookies retain the sweet grassy fragrance of your flour? If it really makes a good difference, I may try harder to find me some… 😉

    • Kris says:

      I’m sure they’ll be super yummy with regular wheat! And yes, they totally did retain that flavor and it got even stronger the following day. It’s a totally good thing, too, even though it kind of sounds weird.

  4. Mo says:

    I’ve never had sprouted cookies before, but these look super good!