Sprouted Flour Christmas Cookies

Sprouted flour Christmas cookies are a healthier way to make Christmas cookies. Made with whole wheat flour that is sprouted, they are more nutritious and easier to digest.

When I was little, my mom always made Christmas cookies and put them in decorative tin canisters. To me, Christmas isn’t Christmas without these cookies. But I didn’t want to make them with white flour and refined white sugar. Even worse is the pre-made cookie dough you can buy at the store, since it’s made with partially hydrogenated soybean and cottonseed oil. Yuck!

I’m thrilled to tell you that I made Christmas cookies with sprouted flour, grass-fed butter and organic sugar they came out even better than I remember them tasting when I was a kid.

Why Sprouted Flour?

Of course you know that whole wheat flour is better for you than refined white flour. That said, whole grains are not good for you unless they are sprouted, soaked or fermented. The phytic acid in whole grains prevents the absorption of minerals and causes tooth decay and bone loss. Sprouted flour is a wonderful, nutritious way to enjoy whole grains.

Recipe Notes

I really enjoyed these cookies with just an extra sprinkle of sugar on top. For me, they are plenty sweet and don’t really need frosting.

That said, they’re really good with homemade frosting, too. Check out my recipe for homemade buttercream frosting.

Sprouted Flour Christmas Cookies

Ingredients

Sprouted flour (3 cups, plus extra for rolling out dough)
Baking powder, aluminum-free (3/4 teaspoon)
Sea salt (1/4 teaspoon)
Butter, unsalted and grass-fed, or coconut oil, expeller-pressed and softened (1 cup)
Organic cane sugar, coconut sugar or sucanat (1 cup)
Egg, organic, pastured (1) — NOTE: You may need to add an extra egg if the dough does not hold together
Milk, raw, whole, from grass-fed cows, or coconut milk, full-fat (1 TBS)

Equipment

Electric stand mixer or hand mixer
Cookie sheets
Silpat baking mats (to protect from aluminum baking sheets)

Directions

1. Sift the sprouted flour: pass through a fine sieve, then discard the bran. You want 3 cups total of sifted flour (3 cups after you’ve sifted). Sift a little extra for rolling out the dough and set aside.
2. Add the baking powder and sea salt. Set aside.
3. In a large bowl, beat together butter and sugar with an electric stand mixer or hand blender.
4. In a separate bowl, beat the egg.
5. Add the beaten egg and the milk to the bowl with the butter and sugar. Set mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. If your dough is too crumbly and does not hold together, you may need to add an extra egg.
6. Divide the dough in half and wrap both halves in plastic or wax paper.
7. Refrigerate for at least 30 minutes.
8. Preheat oven to 375 degrees F.
9. Sprinkle the counter with sprouted flour.
10. Remove half of the dough from refrigerator.
11. Sprinkle rolling pin with sprouted flour, and roll out dough to 1/4-inch thick.
12. Cut into desired shapes.
13. Pace at least 1-inch apart on greased (buttered) baking sheet. You can also use a baking sheet lined with parchment paper or a silicone baking mat.
14. Bake for 7 to 9 minutes or until cookies begin to brown around the edges.
15. Let cool for a few minutes on baking sheet, then transfer with a spatula to a wire rack.
16. Sprinkle a little sugar on top, or decorate with homemade frosting.
17. Store in airtight container.

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