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.

Sprouted Flour Christmas Cookies

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.

Sprouted Flour Christmas Cookies

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.

Sprouted Flour Christmas Cookies

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

Sprouted Flour Christmas Cookies


Sprouted flour (3 cups, plus extra for rolling out dough)
[easyazon_link identifier=”B0001M10OW” locale=”US” tag=”cheeseslave0e-20″]Baking powder, aluminum-free[/easyazon_link] (3/4 teaspoon)
[easyazon_link identifier=”B000EITYUU” locale=”US” tag=”cheeseslave0e-20″]Sea salt[/easyazon_link] (1/4 teaspoon)
[easyazon_link identifier=”B01AYUZN66″ locale=”US” tag=”cheeseslave0e-20″]Butter, unsalted and grass-fed[/easyazon_link], or [easyazon_link identifier=”B001EO5Q64″ locale=”US” tag=”cheeseslave0e-20″]coconut oil[/easyazon_link], expeller-pressed and softened (1 cup)
[easyazon_link identifier=”B006CVNF2G” locale=”US” tag=”cheeseslave0e-20″]Organic cane sugar[/easyazon_link], 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 [easyazon_link identifier=”B001HTJ2BQ” locale=”US” tag=”cheeseslave0e-20″]coconut milk, full-fat[/easyazon_link] (1 TBS)


[easyazon_link identifier=”B0001HLTTS” locale=”US” tag=”cheeseslave0e-20″]Electric stand mixer[/easyazon_link] or [easyazon_link identifier=”B009VUHLHA” locale=”US” tag=”cheeseslave0e-20″]hand mixer[/easyazon_link]
[easyazon_link identifier=”B001TE3MKG” locale=”US” tag=”cheeseslave0e-20″]Cookie sheets[/easyazon_link]
[easyazon_link identifier=”B00008T960″ locale=”US” tag=”cheeseslave0e-20″]Silpat baking mats[/easyazon_link] (to protect from aluminum baking sheets)

Sprouted Flour Christmas Cookies


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.

Sprouted Flour Christmas Cookies

Sprouted Flour Christmas Cookies: Pin This Recipe

Sprouted Flour Christmas Cookies

Find Me Online

Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

25 thoughts on “Sprouted Flour Christmas Cookies

  1. Thank you for the recipe……… I usually don’t make Christmas cookies but this year I am wanting to . I am glad for this recipe….. I am going to try this.
    Thank you for all your hard work and a blessed Christmas to you and your family.

  2. Okay, that’s weird – the recipe just showed up, but it wasn’t here when I looked at the page before. Thank you!

  3. I’ve been making Christmas cookies this way for years and they are always a hit. It’s amazing how much better a cookies can taste with wholesome ingredients! I can’t even stand to eat “conventional” Christmas cookies anymore. They taste way too sweet and very fake. Thanks for the post!!!

  4. I make cookies all the time with sprouted flour and honey and everyone always loves them. They’re so surprised when I tell them! I made some Christmas spritz cookies the other day along with some gingerbread cookies and they were so good. I actually prefer them to “regular” now.

  5. Have been looking for a cookie recipe to try! Do you leave the sucanat in its rougher, granular form, or do you grind it a bit to make it more fine? Just wondering, have had issues in the past incorporating sucanat into baking.

  6. Made these and just pulled them out if the fridge. They’re just a crumbly mess. Where did I go wrong, and can I save them? Add more milk? Longer in the fridge?

  7. I ended up adding another egg and they came together fine. Left them in the fridge too long then had to leave them out for about an hour to soften up so I could roll them.
    The cookies are okay. Nothing to get too excited about. My son called them wheat blobs and wouldn’t eat them. We don’t eat much sugar around here, and even with sugar sprinkled on them I couldn’t interest him. They’re not really sweet enough to be cookies.

      1. Pacific NW – about as soggy as you can get! I thought my eggs were average size, but they do vary. Adding the extra egg was perfect though.

        1. Last year this recipe came out great when I made it in Vegas.

          This year, I made it again and guess what? I needed to add one more egg.

          So I’m changing the recipe since most people are having this problem.

  8. I am curious if your cookies are soft, cake-like, or crisp? Our old sugar cookie recipe tasted awesome! Unfortunately, it included shortening. When I tried coconut oil as a replacement the texture was not the same. They turned out kinda cake-like. When I tried butter they turned out softer than our usual crispy texture. I then tried a mixture and still it was a different texture. While they are good, I must say they are truly not as good. I know it is certainly healthier, but I was wondering if the sprouted flour helps the texture to be crispier than otherwise? Also wondering if old-fashioned rendered lard might be a solution? Thoughts?

    PS: We LOVE grated orange or lemon rind in our dough! Yum! 🙂

    PSS: We love your blog!! Thank you!!

    1. When I made them they did get crispy – not cake like at all. I should also say that they tasted better the next day. The “wheaty” flavor mellowed and they were more cookie-like. I do think they either need more sugar or should be frosted though.

        1. I almost never eat sugar. These were almost cracker-like. They just need a touch more sugar to push them into the cookie category for me. I did not frost mine – that would have helped a lot.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recent Posts