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Sprouted Wheat Drop Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Sprouted Wheat Drop Cookies Recipe

The subtle sweetness of our sprouted wheat flour is the perfect base for these soft drop cookies. They can be enjoyed plain; or stir chocolate chips, nuts, dried fruit, or other favorite "add-ins" into the dough before baking.

At a glance

about 2 dozen cookies


Choose your measure:

  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 tablespoon cider vinegar
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups sprouted wheat flour
  • 1 to 2 cups chocolate chips, nuts, and/or dried fruits


  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. In a large bowl, beat together the butter, sugars, vanilla, and salt until light and creamy.
  3. Beat in the vinegar, egg, baking soda, and baking powder until smooth and well blended.
  4. Add the flour, stirring until just incorporated.
  5. Fold in your choice of add-ins until evenly distributed.
  6. Drop the dough by tablespoonfuls (a tablespoon cookie scoop works well here) onto the prepared baking sheets.
  7. Bake the cookies for 10 to 11 minutes, until their bottoms are barely starting to brown; they may still appear quite light in color on top.
  8. Remove the cookies from the oven, and allow them to cool for 10 minutes on the pan before transferring them to a rack to cool completely.