Easy Sprouted Breadcrumb Cookies with Chocolate Chips
These Easy Sprouted Breadcrumb Chocolate Chip Cookies are perfect for busy days! Made with sprouted breadcrumbs from Silver Hills Bakery bread, they're packed with whole grains, fibre, protein, and essential nutrients—making them a healthier alternative to traditional chocolate chip cookies! Make a batch ahead of time and store in the freezer for a tasty treat on-the-go or pack them in kids' lunches for a healthier option.
Course Dessert, Snack
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Kid-friendly, Dessert
Difficulty Easy
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 24cookies
Author Silver Hills Bakery
Ingredients
2cupssprouted breadcrumbs(about 14 to 15 heels or 9 slices of Silver Hills Sprouted Bakery bread)
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.
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.
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!)
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!).
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).