Recipe Easy Sprouted Breadcrumb Cookies with Chocolate Chips

Use up every crumb of sprouted bread in your home with this tasty dessert recipe!

January 17, 2023

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Silver Hills Bakery

This recipe for Easy Sprouted Breadcrumb Cookies with Chocolate Chips is a creative way to use up every last nutrient-dense crumb of sprouted bread in your pantry! Breadcrumbs have long been a staple in frugal cooking and a budget-friendly ingredient in a variety of cuisines and cultures, and this recipe is no exception. It’s a tasty way to stretch your grocery budget, and a sneaky way to add healthy whole grains to your kids’ lunch or after-school snack!

One of the best things about this plant-based, better-for-you cookie recipe is that it’s so easy to make! Mix it up old school in your biggest bowl, by hand with a wooden spoon and enjoy a peaceful moment with one-bowl cleanup! (There’s no need to bust out the beaters to cream together butter and sugar in this recipe).

Make a batch ahead of time and store them in the freezer for guilt-free treats that stay fresh down to the very last bite in each 2-dozen cookie batch—whether it takes your family a week or a month to get through them!

Better Breadcrumbs. Better Nutrition.

Sprouted breadcrumbs are super easy to make, and they provide all the goodness of whole slices of sprouted bread—no sandwich or toast required! Sprouting unlocks the nutrients in whole grains to deliver better-for-you nutrition, easier digestion, and steady energy.

(Download the Why Sprouted Handbook to learn more about how sprouting makes healthy whole grains even better. Naturally).

We used Squirrelly bread for our first batch because we love the subtle nutty richness that’s brought out by the sesame and sunflower seeds. Any loaf of sprouted bread from Silver Hills Bakery will work for this recipe, so feel free to use your favourite or mix it up with different breads each time. Whichever bread you choose will add its own unique character to the cookies!

Save up your heels and odd slices in the freezer until you have enough to make the 2 cups of sprouted breadcrumbs you’ll need for this recipe. (To make 2 cups of sprouted breadcrumbs, you’ll need about 14 to 15 heels or about nine slices of your favourite Silver Hills Bakery sprouted bread.)

Put Your Spin on These Sprouted Breadcrumb Cookies!

We’ve included measurements for chocolate chips and vanilla to get you started, but feel free to use your heart as a measuring cup and add as many chocolate chips or a splash of extra vanilla as you like. And while you’re at it, make this recipe your own with a few swaps and additions.

Try adding raisins, dried cranberries, nuts, seeds, or your favourite baking spices to the mix. A little cinnamon and some chewy raisins would be delicious! Get creative and share your tweaks, tricks, and reviews on our recipe pin!

Recipe Details

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  • 2 cups sprouted breadcrumbs (about 14 to 15 heels or 9 slices of Silver Hills Sprouted Bakery bread)
  • 1 cup chocolate chips
  • 1 ¼ cups sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • cup cocoa powder
  • 1 ¼ cups flour
  • 1 chia or flax egg (chia egg: 1 Tbsp chia seeds + 2 1/2 Tbsp water; flax egg: 1 Tbsp ground flax + 3 Tbsp water)
  • cup non-dairy butter melted
  • ½ cup plant-based milk
  • 1 ¼ tsp vanilla


  1. Preheat oven to 350℉.
  2. Make your flax or chia egg and set aside for 5 minutes (or more) while you measure your dry ingredients into a large mixing bowl.
  3. Give your dry ingredients a quick stir with a wooden spoon, then measure and add wet ingredients (including your flax or chia egg) to the same bowl. Mix everything together until well combined.
  4. Using a cookie scoop or small ice cream scoop, scoop small portions of the sprouted breadcrumb cookie dough onto an unlined, lightly greased baking sheet. (Don’t have a cookie scoop? See our tip below!)
  5. Bake for 15 – 18 minutes. You’ll know these cookies are done when you can stick a toothpick in the center and it comes out clean (just like a cupcake!).

Try these handy tips!

  • Unlike cookies that spread out or soften as you bake them, the firm dough of this recipe means these cookies hold their shape and look the same coming out of the oven as they went in. Without a cookie scoop to make uniform mounds of dough, we recommend rolling our sprouted breadcrumb cookies into balls and gently flattening them with your palm before you bake them, so they don’t roll around on your cookie sheet.
  • Fresh from the oven, our Sprouted Breadcrumb Cookies are soft and chewy inside and delicately crunchy outside. If they survive your family’s resident cookie monsters on the cooling rack overnight, the outside will get crunchier. If you prefer them on the softer side, store in a cookie jar with a good seal (or another airtight container).

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